Potato salad with green peas is a classic side dish that combines the creaminess of potatoes with the fresh, sweet crunch of peas. It’s perfect for picnics, barbecues, or as a side for a hearty meal. Here’s a simple and delicious recipe:
Ingredients:
- For the Salad:
- 2 pounds (900g) potatoes (such as Yukon Gold or red potatoes)
- 1 cup frozen green peas (thawed)
- 1 small red onion, finely chopped
- 2-3 celery stalks, diced
- 2-3 tablespoons fresh parsley, chopped (optional)
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon honey or sugar
- Salt and freshly ground black pepper, to taste
Instructions:
-
Cook the Potatoes:
- Wash and peel the potatoes if desired. Cut them into bite-sized cubes.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but still firm, about 10-15 minutes. Test with a fork—potatoes should be easily pierced but not falling apart.
- Drain the potatoes and let them cool to room temperature.
-
Prepare the Peas:
- If using frozen peas, thaw them by running them under warm water or by placing them in a bowl of warm water for a few minutes. Drain well.
-
Make the Dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, honey (or sugar), salt, and pepper until smooth and well combined.
-
Assemble the Salad:
- In a large bowl, combine the cooled potatoes, thawed green peas, chopped red onion, and diced celery.
- Gently fold in the dressing until everything is well coated. If desired, stir in chopped parsley for added freshness.
-
Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips:
- Potato Variety: Use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better after cooking and are ideal for potato salad.
- Dressing Variation: You can adjust the dressing to your taste by adding a little more mustard, vinegar, or honey. For a lighter version, use Greek yogurt instead of mayonnaise.
- Add-Ins: Feel free to add other ingredients like chopped hard-boiled eggs, bacon bits, or a sprinkle of paprika for extra flavor.
This potato salad with green peas is a fresh and satisfying side dish that pairs well with a variety of main courses. Enjoy!
