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Creamy Potato Salad with Peas and Dill Recipe

Creamy Potato Salad with Peas and Dill Recipe
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★★★★★

5 from 12 reviews

A vibrant and creamy potato salad featuring tender baby potatoes, sweet green peas, fresh dill, and a zesty mayonnaise-based dressing balanced with Dijon mustard, honey, and lemon juice. Perfect as a refreshing side dish for summer gatherings.

Ingredients

Scale

Potatoes and Peas

  • 500 gms Baby Potato
  • 1 cup Green Peas

Fresh Herbs and Vegetables

  • ½ cup Green Onions (Scallions), chopped
  • ½ cup Dill leaves, chopped

Dressing

  • 1 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • ½ tsp Paprika
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tbsp Lemon juice

Instructions

  1. Prepare the Potatoes: Wash and clean the baby potatoes thoroughly. Cut them into halves or bite-sized pieces for even cooking. In a large pot, bring 2 liters of water to a boil, adding 1 teaspoon of salt, then add the potatoes. Cook for about 15 minutes until tender when pierced with a fork. Drain the potatoes in a colander and let them cool and dry completely to avoid making the salad watery.
  2. Cook the Peas: Prepare a bowl of ice-cold water. Bring 2 cups of water to a boil in a small pot. Add fresh or frozen green peas and cook for 2 to 3 minutes until just tender. Drain immediately and transfer the peas to the ice bath to stop cooking and preserve their bright green color. Let them sit for 5 minutes, then drain and dry thoroughly.
  3. Make the Dressing: In a small bowl, combine mayonnaise, Dijon mustard, honey, paprika, salt, pepper, and freshly squeezed lemon juice. Optional: add 1 teaspoon lemon zest for an extra citrusy brightness. Stir the dressing well until smooth and taste to adjust seasoning if needed.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, blanched peas, chopped green onions, and chopped dill. Pour the dressing over the salad ingredients and toss gently but thoroughly, ensuring everything is well coated with the creamy dressing.
  5. Serve: Serve the salad immediately for a fresh and vibrant flavor, or chill in the refrigerator for at least 30 minutes to allow flavors to meld. Garnish with extra fresh herbs such as chives and mint, and optionally sprinkle a little paprika on top for color before serving.

Notes

  • Use baby potatoes for tender texture; Yukon Gold or fingerling potatoes work well.
  • Blanch peas quickly and shock in ice water to maintain their color and texture.
  • Chilling the salad enhances flavor but can be served immediately for quicker preparation.
  • Adjust sweetness and acidity of the dressing by modifying honey and lemon juice quantities to your preference.
  • Optional fresh lemon zest adds brightness to the dressing and can be included if desired.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.
  • This salad can be made a few hours ahead and refrigerated to save time.

Nutrition

Keywords: potato salad, creamy potato salad, summer salad, pea salad, dill potato salad, easy side dish, picnic salad, mayonnaise potato salad

Find it online: https://tastygenius.com/creamy-potato-salad-with-peas-and-dill-recipe/