Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon vinegar, apple cider or white vinegar
- Salt and pepper to taste
- 1/2 cup cooked green peas, cooled
- 2/3 cup cooked sweet corn kernels, cooled
- 1 1/2 tablespoons green onion, chopped (plus more for garnish)
- 1 pound russet potatoes, peeled, boiled, and diced
- 1 large carrot, peeled, boiled, and diced
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and pepper. Stir in the green peas, corn, and chopped green onion.
- Gently fold the cooled potatoes and carrots into the dressing. Mix until all ingredients are evenly coated without breaking the vegetables.
- Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend. Garnish with additional green onions.
