If you’re looking for a dish that embodies the best flavors of comfort and freshness, this Creamy Potato Salad with Fresh Green Peas should be at the top of your list. The harmonious blend of creamy textures, the slight zing from the tangy dressing, and the invigorating pop of peas make it an irresistible choice for any meal. From summer BBQs to quiet family dinners, this salad is a timeless classic that’s sure to win hearts and taste buds alike.
The beauty of this potato salad lies in its simplicity and versatility. With its smooth, creamy dressing, it complements a wide range of main courses, from grilled meats to simple sandwiches. Imagine taking a spoonful of this delightful dish: the softness of the Yukon gold potatoes, the crispness of the celery, and the brightness of the peas come together to create a truly delicious experience. What makes this even better is how easily it can be prepped ahead of time, freeing you to enjoy more of your gatherings without stress.
Whether you are planning for a weekend picnic or preparing a feast for friends and family, this potato salad is a failsafe. It’s perfect for any occasion and sure to become a staple in your repertoire once you appreciate its comforting flavors and ease of preparation.
Why You’ll Love This Creamy Potato Salad with Fresh Green Peas
- Classic Comfort: Offers the hearty, satisfying flavors you crave in a classic potato salad.
- Versatile Side: Complements a myriad of dishes ranging from BBQ to vegan meals, making it a versatile companion for diverse menus.
- Make Ahead: Perfect for busy hosts; prepare it in advance to save time as it tastes even better chilled.
- Nutritious Ingredients: With its fresh peas and hearty potatoes, it’s both nutritious and filling.
Preparation Phase & Tools to Use
Preparing the Creamy Potato Salad with Fresh Green Peas begins with setting up your kitchen for efficiency. Start by ensuring that your vegetables are washed and your workspace is clean. A large pot will be essential for boiling the potatoes, while a sharp knife and cutting board will be crucial for chopping the vegetables uniformly.
Consider using a large mixing bowl for tossing the ingredients together along with a smaller bowl for preparing the dressing. If you have a whisk, it’ll make emulsifying the dressing ingredients a breeze. Gather a reliable colander to drain the potatoes, and don’t forget a large spoon for mixing everything thoroughly.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- Fresh dill, chopped for garnish
Instructions
Step 1: Begin with the Potatoes
Start by placing the peeled and cubed potatoes into a large pot. Cover the potatoes with enough water to submerge them completely. Set the pot on the stove and bring the water to a boil. Once boiling, reduce to a simmer and cook the potatoes for 10 to 12 minutes. Check their tenderness by piercing them with a fork. Once tender, drain and let them cool for about 10 minutes.
Step 2: Prepare the Salad Mix
In a spacious mixing bowl, combine the cooled potatoes with thawed peas, finely chopped celery, red onion, and chopped hard-boiled eggs. This combination forms the hearty and crunchy base of the salad. Ensure everything is mixed well to distribute the vegetables evenly throughout the potatoes.
Step 3: Create the Dressing
In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper. The whisking is crucial for creating a creamy, well-emulsified dressing. Adjust the seasoning to your taste, ensuring that the mixture is smooth and uniformly creamy.
Step 4: Combine and Chill
Pour the prepared dressing over the potato and vegetable mixture. Gently toss everything until the potatoes and vegetables are completely coated with the dressing. Cover the bowl and transfer the salad to the refrigerator to chill for at least 2 hours. This step is important for letting the flavors meld together.
Step 5: Garnish and Serve
Before serving, sprinkle chopped fresh dill over the salad for a burst of color and a hint of freshness. Serve chilled and enjoy as a side dish or a light meal.
Variations
- Protein: Add in grilled or roasted chicken pieces for a protein-packed meal version.
- Vegetables: Swap peas with blanched broccoli florets or add chopped bell peppers for extra crunch and color.
- Spices: For an extra kick, incorporate a pinch of cayenne pepper or some chili flakes into the dressing.
Cooking Notes
- Be sure to cut your potatoes evenly to ensure they cook at the same rate.
- Your mayonnaise should be of good quality to achieve the best flavor profile.
Serving Suggestions
- Pair this salad with grilled BBQ chicken or ribs for a classic combination.
- Serve alongside veggie burgers or a simple green salad for a lighter meal.
Tips
- Chill for at least 2 hours to enhance flavors as the ingredients meld together over time.
- Store in an airtight container if making the salad a day ahead to preserve freshness.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours and 32 minutes (includes chilling time)
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 5g per serving
- Sodium: 350mg per serving
FAQs
Can I prepare the potato salad in advance?
Yes, this potato salad can be made a day in advance. Just ensure it’s stored in an airtight container and kept in the refrigerator until ready to serve.
How should I store leftovers?
Leftovers should be stored in the refrigerator in an airtight container and are best consumed within 3 days.
What can I use instead of mayo for a lighter version?
Greek yogurt or a light sour cream can be a healthier alternative, offering a similar creamy texture but with fewer calories.
How can I enhance the flavor of the salad?
Adding a bit of lemon zest or some fresh herbs like parsley, chives, or tarragon can provide a fresh burst of flavor.
Conclusion
Wrapping up, the Creamy Potato Salad with Fresh Green Peas isn’t just another side dish; it’s a delightful blend of flavors and textures that brings a refreshing twist to any table setting. Its ability to pair well with nearly anything makes it a versatile choice for any meal. Share your take on this salad by experimenting with the variations suggested or crafting your own unique version. We encourage you to leave comments, share this recipe with friends, or try out different combinations to keep the excitement alive. This salad might just become a staple in your culinary repertoire!
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Creamy Potato Salad with Fresh Green Peas
- Total Time: 2 hours and 32 minutes
- Yield: 4 servings 1x
Description
Creamy Potato Salad with tangy dressing and fresh peas, perfect for any occasion.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- Fresh dill, chopped for garnish
Instructions
- Start by boiling the potatoes until tender and then cooling them.
- Mix the cooled potatoes with the peas, celery, red onion, and hard-boiled eggs.
- Whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper for the dressing.
- Pour the dressing over the salad and toss to coat.
- Chill for at least 2 hours, garnish with fresh dill before serving.
Notes
Store in an airtight container if preparing in advance. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 350 mg
- Protein: 5 g