Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pierogi Picnic Salad
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Directions
- Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.
