Creamy Potato Salad

Place the potatoes and enough water to cover them into an 8-qt. (7.6-L) Brilliance Nonstick Stock Pot. Bring to a boil over high heat, then simmer until potatoes are tender.
Add the peas during the last 2 minutes of cooking time. Drain and cool completely.
Combine the mayonnaise, sour cream, mustard, salt, and pepper in a large mixing bowl; mix until well blended.
Add the potatoes, peas, radishes, and green onions; mix gently. Cover and refrigerate for at least 2 hours or overnight, until ready to serve.

Ingredient :

6 lbs. (2.7 kg) unpeeled red potatoes, quartered
1 lb. (450 g) sugar snap peas, trimmed and cut in half
1 cup (250 mL) mayonnaise
1 cup (250 mL) sour cream
¼ cup (50 mL) Dijon mustard
2 tsp (10 mL) salt
½ tsp (2 mL) coarsely ground black pepper
2 cups (500 mL) sliced radishes
½ cup (125 mL) thinly sliced green onions with tops