5 Peppercorn-Rosemary Potato Salad
1.5 lbs bag honey gold potatoes
4-5 cups water
1/2 cup snap peas - minced
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp olive oil
1-2 tsp 5-Peppercorn Blend (to taste)
2 Tbsp sea salt (divided)
1 Tbsp dijon mustard
1 tsp fresh rosemary
pinch of sugar
Quarter potatoes and add to a large pot with 4-5 cups of water, 1.5 Tbsp sea salt, and olive oil (make sure potatoes are well covered). Heat to boiling and cook until tender (about 10-13 minutes). Drain and place in large metal bowl. Let cool to room temperature then place in refrigerator until chilled (about 30 minutes).
Once potatoes are chilled, add remaining ingredients and stir. Cover and let chill for 1-2 hours before serving.
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