This potato salad is taken to the next level with hot smoked salmon, sugar snap peas and asparagus. It’s a tasty side to share, or you can enjoy it as a main meal.
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Whisk mayonnaise, crème fraîche, vinegar, dill, chives, horseradish and mustard in a bowl. Drizzle dressing over the salad. Season.
COOK. STORE. SAVE.
Make ahead: For stress-free serving, make the dressing up to 2 days ahead. The pea mixture and potato can be cooked up to 6 hours ahead of serving.
Ingredeint tip: You can also use baby potatoes for this recipe.
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This potato salad is taken to the next level with hot smoked salmon, sugar snap peas and asparagus. It’s a tasty side to share, or you can enjoy it as a main meal.
Whisk mayonnaise, crème fraîche, vinegar, dill, chives, horseradish and mustard in a bowl. Drizzle dressing over the salad. Season.