Spring Pea Herbed Potato Salad (Printable Version)
Tender peas and potatoes combined with fresh herbs for a light, flavorful side.
# Ingredient List:
→ Vegetables
01 - 2 cups fresh spring peas
02 - 1 pound baby potatoes
03 - 1/2 cup thinly sliced green onions
→ Herbs
04 - 1/4 cup finely chopped fresh dill
05 - 1/4 cup finely chopped parsley
→ Dressing
06 - 1/3 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/4 cup extra virgin olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
# Directions:
01 - Place baby potatoes in a large saucepan and cover with cold water. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain completely and allow potatoes to cool for 5 minutes.
02 - In a separate pan, bring salted water to a boil. Add spring peas and blanch for 2 minutes until bright green. Drain immediately and transfer peas to an ice bath; drain again after 1 minute.
03 - Halve or quarter cooled potatoes as needed. In a large mixing bowl, combine potatoes, peas, green onions, dill, and parsley.
04 - In a smaller bowl, whisk together mayonnaise, Dijon mustard, lemon juice, olive oil, kosher salt, and black pepper until emulsified.
05 - Pour dressing over vegetable mixture and gently toss to coat. Adjust seasoning as desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- Quick to pull together in about 30 minutes
- Loaded with nutrient-rich peas and fresh herbs
- Naturally gluten free and easy to veganize
- Bright flavors without heavy mayonnaise
02 -
- Delivers a satisfying dose of plant protein from peas
- Perfect for picnics because it holds well without mayo
- Dresses up beautifully with edible flowers or extra herbs
03 -
- Always start potatoes in cold salted water for even cooking
- Do not overcook peas or they will lose their vibrant color and snap
- Taste the vinaigrette before combining and tweak lemon or mustard as needed for balance