Wash and prep the potatoes: Scrub the potatoes under cold water to remove dirt. For this recipe, we peel them before cooking.

Boil the potatoes: Place the peeled potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and cook for about 15-20 minutes, or until fork-tender.

Drain and cool: Remove the potatoes using a strainer, set aside, and keep the water— we’ll cook the peas in the same pot.

Prepare the peas: Fill a bowl with ice and cold water and set aside.

Boil the peas: Add the peas directly into the boiling water. Cook for 1-2 minutes until tender, then immediately transfer them to the ice water to stop cooking and preserve the color.

No steamer? You can also boil the peas directly in the water for the same 1-2 minutes and then chill them in the ice water.

Boil the eggs: Lower the eggs gently into the boiling water (same pot). Reduce the boil to a simmer and cook for 10 minutes for hard-boiled eggs. Remove the eggs and let them cool.

Make the dressing: In a large bowl, combine mayonnaise, sour cream (or yogurt), and milk. Stir in garlic and herb spice, a pinch of salt, and pepper. Mix well until smooth.

Slice the cooled potatoes: Cut the potatoes into bite-sized chunks and place in a large serving bowl. Add the peas and hard-boiled egg chunks on top. Season with salt and pepper.

Dress the salad: Pour half of the dressing over the ingredients, then gently fold to coat. Add the rest of the dressing and fold again.

Add green onions: Stir in sliced green onions (reserve a little for garnish). The green onions provide a fresh, mild flavor to the salad.

Adjust the seasoning: Taste the salad and adjust the seasoning with more salt, pepper, or garlic and herb spice, if needed.

Chill: Cover and refrigerate the potato salad for at least 30 minutes to an hour before serving. This helps the flavors meld together.

Garnish and serve: Garnish with the reserved green onions and serve chilled.