Potato salad with peas is a classic side dish that is perfect for any occasion. Whether it's a family barbecue or a potluck dinner, this dish is sure to be a crowd-pleaser. The combination of creamy potatoes, sweet peas, and tangy dressing creates a flavor explosion that will leave you craving more.
How To Make:
To make potato salad with peas, you will need the following ingredients: potatoes, frozen peas, mayonnaise, sour cream, dijon mustard, apple cider vinegar, salt, pepper, and fresh herbs (such as dill or parsley).
First, wash and scrub the potatoes, and cut them into bite-sized pieces. Boil them in salted water until tender, then drain and set aside to cool. While the potatoes are cooking, cook the frozen peas according to package instructions, then rinse with cold water and set aside.
In a small bowl, mix together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, salt, and pepper until well combined. You can adjust the seasoning to taste, adding more vinegar or mustard if you prefer a tangier dressing.
Once the potatoes have cooled, mix them together with the peas in a large bowl. Pour the dressing over the potato and pea mixture and stir until everything is coated evenly. Add the fresh herbs and stir again.
Refrigerate the potato salad with peas for at least an hour before serving to allow the flavors to meld together. You can garnish with additional herbs or chopped green onions before serving.
This dish can be served as a side dish with grilled meats or sandwiches, or it can be enjoyed on its own as a light and refreshing lunch. Potato salad with peas is a versatile and delicious dish that everyone is sure to love.
Tips and Variations:
Tips:
Use fresh and high-quality ingredients, such as new potatoes, green peas, and herbs.
Cook the potatoes until they are just tender, not mushy.
Rinse the cooked potatoes under cold running water to cool them down before adding them to the salad.
Add the peas to the salad only when they are cool to avoid overcooking them.
Make the dressing separately and add it to the salad just before serving to prevent the salad from becoming soggy.
Mix the salad gently to avoid breaking the potatoes and peas.
Allow the salad to chill for at least an hour before serving to let the flavors meld.
Variations:
Add some crunch to your potato salad by including some chopped celery, red onions, or bell peppers.
Give your potato salad a tangy twist by using vinegar or lemon juice in the dressing.
Add some protein to your potato salad by including some hard-boiled eggs, cooked bacon, or grilled chicken.
Make your potato salad more colorful by including some cherry tomatoes, carrots, or corn.
Make a creamy potato salad by adding some sour cream, mayonnaise, or Greek yogurt to the dressing.
Add some herbs to your potato salad to give it some extra flavor. Dill, parsley, and chives work well.
Try a different type of potato, such as sweet potatoes or Yukon Gold potatoes, for a unique twist on the classic recipe.
By using these tips and variations, you can create a potato salad with peas that are not only delicious but also tailored to your taste preferences. Enjoy!
Ingredients:
- 1 1/2 pounds of new potatoes, washed and scrubbed
- 1 cup frozen green peas, thawed
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Place the new potatoes in a pot of salted water and bring them to a boil. Reduce the heat to medium and simmer until the potatoes are tender but not mushy about 15-20 minutes.
Drain the potatoes and rinse them under cold running water until they are cool. Cut them into bite-size pieces and transfer them to a large mixing bowl.
Add the thawed green peas, chopped celery, chopped red onion, and chopped parsley to the bowl with the potatoes.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
The dressing should be added to the potato mixture, then lightly tossed to combine. Adjust the seasoning to taste.
Cover the potato salad with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
When ready to serve, give the potato salad a gentle stir to redistribute the dressing, and garnish with additional chopped parsley, if desired.