- 1/2 cup Gay Lea Gold 18% Sour Cream
- 1/4 cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons Gay Lea Spreadables Butter, Original, melted
- 1/2 cup chopped celery
- 1/2 cup fresh (or frozen thawed) baby peas
- 4 large radishes, halved and sliced
- Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
- Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
- Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
- Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.
05/09/2018
recipepes.com
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