Creamy and smooth potato salad filled with shredded carrots and canned peas. This easy creamy potato salad makes the perfect easy dish to make for any summer or spring occasion. It can be made ahead of time, making this easy dish perfect to make for a picnic or potluck.
The potato salad is made by first cooking the potatoes until they are fork tender. Drain the potatoes and mix them with the remaining ingredients. Serve right away, or cover and store in the fridge until you are read to serve.
Carrot and Peas Potato Salad
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound shredded carrots
- 1 ( 15 oz.) can peas, drained
Instructions
- Place the potatoes into a large saucepan over medium heat. Cover with water and bring to a boil. Cook until the potatoes are fork tender. Drain and place into a large bowl.
- Mix the potatoes with the remaining ingredients.
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