Creamy Potato Salad

The perfect dish to pass at potlucks, picnics, and family reunions! This big batch of potato salad might replace your go-to.


  • 6 lbs. (2.7 kg) unpeeled red potatoes, quartered
  • 1 lb. (450 g) sugar snap peas, trimmed and cut in half
  • 1 cup (250 mL) mayonnaise
  • 1 cup (250 mL) sour cream
  • ¼ cup (50 mL) Dijon mustard
  • 2 tsp (10 mL) salt
  • ½ tsp (2 mL) coarsely ground black pepper
  • 2 cups (500 mL) sliced radishes
  • ½ cup (125 mL) thinly sliced green onions with tops


  1. Place the potatoes and enough water to cover them into an 8-qt. (7.6-L) Brilliance Nonstick Stock Pot. Bring to a boil over high heat, then simmer until potatoes are tender.

  2. Add the peas during the last 2 minutes of cooking time. Drain and cool completely.

  3. Combine the mayonnaise, sour cream, mustard, salt, and pepper in a large mixing bowl; mix until well blended.  

  4. Add the potatoes, peas, radishes, and green onions; mix gently. Cover and refrigerate for at least 2 hours or overnight, until ready to serve.


  • 24  servings of (¾ cup/175 mL) 

Nutrients per serving:

Calories 190, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugars), Protein 3 g

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