English pea and potato salad

The English pea and potato salad has such a great texture and vibrant flavor! Red baby potatoes and English peas are tossed in a deliciously creamy sauce made with yogurt, mayo, vinegar, lemon, mustard and fresh herbs for the perfect side dish.

Creamy English Pea Salad

It’s time to ditch your plain potato salad and try something a lot livelier and fun: this English Pea Potato Salad! It’s a great family meal that will be the star of your next potluck, summer BBQ, or lunch/dinner any time of year.

There’s something about English peas that really takes this potato salad to the next level. Not only do they taste delicious, they are also good for you! They also add a ton of great texture that you just can’t beat. After one bite, you won’t want to prepare your potato salad any other way.

Ingredients for green pea salad

• Red Baby Potatoes: Baby Red Potatoes give you a potato salad that’s creamy, quick to cook, and so delicious!
• English peas: You can find raw English peas at Trader Joe’s or Whole Foods. If you can’t find them, frozen peas will work too!
• Greek yogurt: Greek yogurt makes this potato salad nice and creamy. Use any style you like.
• Mayonnaise: You can’t have a potato salad recipe without mayo! It makes it ultra-rich and creamy.
• Vinegar: The combination of apple cider vinegar and white wine vinegar ensures the perfect acidity.
• Lemon: Lemon juice and zest bring out a brightness that really takes this pasta salad to a notch.
• Mustard: We used whole grain mustard because texture, texture, texture!
• Salt pepper: Salt and pepper really bring out all of the flavors in this dish.
• Fresh herbs: Herbs like dill and chives add so much depth and flavor. Don’t skip them!

How to Make English Pea Potato Salad

COOKING POTATOES

Bring a large pot of very salted water to a boil. Then add the red baby potatoes to the water and cook them until fork tender – about 15 minutes.

BLANCHE PEAS

In the last 2 minutes of cooking time add the English peas and blanch for 2 minutes. Drain the potatoes and peas and rinse with cold water. Put aside.

PREPARE THE SAUCE

In a large bowl add the Greek yogurt, mayo, apple cider vinegar, white wine vinegar, lemon zest, lemon juice, mustard, salt, pepper, dill and chives; mix to combine.

Place the mashed potatoes in the bowl and mix everything together until the potatoes are coated in a creamy sauce.

LET IT COOL

Cover the potato salad and put it in the fridge for at least an hour (or longer for a spicier potato salad).

YEARS + SERVING

Take the potato salad out of the fridge and stir again. Season to taste with more herbs and salt and pepper and serve.

The Secret to the AMAZING Potato Salad

Don’t overcook the potatoes

The last thing you want is a potato salad turned into mashed potatoes! Make sure your potatoes have a little bite rather than a soft piece of potato.

Let the potatoes cool down

Another important step is to let the potatoes cool completely before tossing them with the sauce!

Easy mix-in options

• Make it spicier: Oh baby, spice up your English pea and potato salad by adding 1 teaspoon red pepper flakes, diced jalapeños, or 1-2 teaspoons of your favorite hot sauce.
• vegetables out: Feel free to add some diced bell pepper or red onion for even more texture and flavor.
• Get Eggy with this: Chopped hard-boiled eggs are always delicious in potato salad.
• You are Bacon Me Crazy: Everything tastes better with bacon! Sprinkle some bacon bits on top for a delicious savory and smoky flavor.

storage

English Pea and Potato Salad is always better the next day! Store your potato salad in an airtight container. It lasts up to 5 days in the refrigerator.