Uruguayan Potato Salad
Ingredients
- 2-3 lbs (900-1350 g) boiling potatoes, peeledand cut into 3/4-inch (2 cm) dice
- 1-2 medium carrots, peeled and cut into 1/4-inch(5 mm) dice
- 1 cup (250 ml) fresh or frozen green peas
- 1/4 cup (60 ml) sour cream, or more to taste
- 2 Tbs (30 ml) chopped fresh parsley
- Salt and freshly ground pepper to taste
Instructions
- Cook the potatoes, carrots, and peas separately in salted water until they are tender but still firm. Drain and combine with the remaining ingredients, tossing gently to combine well. Refrigerate covered for at least 2 hours or overnight. Serves 4 to 6.