Save This Spring Pea and Herbed Potato Salad captures everything I want in a late spring or early summer dish fresh lively flavors creamy potatoes and pops of sweet peas all tossed in an herby vinaigrette for a picnic or light lunch. Every bite reminds me of family weekends spent outside with bowls of chilled salad and laughter in the air.
I made this once for an outdoor neighborhood potluck and it disappeared so quickly I barely grabbed a second helping. Since then it is my go-to backyard celebration dish everyone asks for.
Ingredients
- Small waxy potatoes: they hold shape best try fingerlings or Yukon gold pick potatoes that feel firm and have thin skins
- Fresh or frozen peas: sweet little bursts of flavor use the freshest you can find or quality frozen peas for convenience
- Fresh dill parsley and chives: brightens and elevates the salad finer leaves mean more fragrance
- Lemon zest and juice: offers zing look for lemons that feel heavy for their size and have glossy skin
- Olive oil: coats everything with silkiness choose an extra virgin olive oil for fruity notes
- Dijon mustard: for tang opt for a smooth variety for easy blending
- Shallot: adds delicate bite and subtle sweetness the fresher the shallot the milder and juicier
- Salt and freshly cracked black pepper: balances and sharpens flavors
Instructions
- Cook the Potatoes:
- Scrub and halve small potatoes then bring them to a gentle boil in salted water Cook until just fork tender eight to twelve minutes depending on variety After cooking drain and spread them out on a baking sheet to cool and stop further cooking
- Blanch the Peas:
- Bring a small pot of water to a boil Add the peas and let them cook for just one minute to brighten their color Immediately transfer peas to ice water to lock in vibrant green and prevent overcooking
- Make the Herb Vinaigrette:
- In a large bowl whisk together olive oil lemon juice lemon zest Dijon mustard minced shallot salt and pepper Stir until smooth and taste for seasoning
- Combine Salad Ingredients:
- Add cooled potatoes drained peas chopped dill parsley and chives to the bowl with dressing Gently toss everything together until evenly coated taking care not to break up the potatoes
- Chill and Serve:
- Refrigerate the salad for at least twenty minutes to allow flavors to meld Serve cool or at room temperature as a refreshing side
Save Peas are always a nostalgic ingredient for me I grew up shelling them with my grandmother on her porch Whenever I add the lemon and dill I get a hit of that memory and love how it perks up the bowl
Storage Tips
Keep leftovers chilled in an airtight container for up to three days If making in advance hold off adding fresh herbs until just before serving to preserve their punch Also potatoes can soak up dressing overnight so a quick splash of oil and lemon before serving brightens it right up
Ingredient Substitutions
You can swap peas with blanched asparagus tips or fava beans for a twist If you only have dried herbs available use half the amount for a milder flavor Red onions minced small make a fine stand-in for shallots just soak briefly in ice water to tame their sharpness
Serving Suggestions
This salad pairs beautifully with grilled fish roast chicken or lemony chickpea patties It also works as a filling for lettuce cups or spooned over arugula for a more robust lunch Scatter extra chives or edible blossoms on top and people will think it is restaurant fare
Cultural and Historical Context
Potato salads of every sort have deep roots in European country kitchens but this herb-forward pea version feels especially English and French in spirit Think of it alongside a simple country picnic fresh bread tart lemonade and long afternoons in the sun
Save Fresh peas and herbs make every bite true spring. Serve cool and enjoy the flavors as they meld over time.
Recipe Help & FAQs
- → What herbs pair best in this salad?
Parsley, dill, and chives offer fresh flavor, but feel free to mix in tarragon or mint for added brightness.
- → Should potatoes be peeled before boiling?
Small, thin-skinned potatoes can be left unpeeled for texture and added nutrients, but peeling is fine for a smoother consistency.
- → What dressing complements the ingredients?
A simple vinaigrette of olive oil, lemon juice, salt, and pepper blends nicely with the freshness of peas and herbs.
- → Can frozen peas be used?
Yes, frozen peas work well; simply blanch them briefly before combining with the potatoes and herbs.
- → Is this dish served warm or cold?
It's delicious both chilled and at room temperature, making it ideal for make-ahead serving.