Name: Creamy Potato Salad with Peas and Dill Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 500 g Baby Potatoes; 1 cup Green Peas (fresh or frozen); ½ cup Green Onions (Scallions), chopped; ½ cup Dill leaves, chopped; 1 cup Mayonnaise; 1 tsp Dijon Mustard; 1 tsp Honey; ½ tsp Paprika; ½ tsp Salt; ½ tsp Ground Black Pepper; ½ tbsp Lemon juice; Optional: 1 tsp Lemon zest for extra freshness

Jump to Recipe

If you’re craving a dish that feels like a warm hug on a sunny day, then you absolutely need to make this Creamy Potato Salad with Peas and Dill. It’s that perfect balance of tender baby potatoes, sweet green peas, and the fresh brightness of dill all enveloped in a luscious, creamy dressing. Every forkful bursts with vibrant colors, tantalizing textures, and a harmony of flavors that will have you reaching for seconds (and maybe thirds!). Whether it’s a picnic, potluck, or just a weeknight side, this salad has a way of making everything feel special.

Creamy Potato Salad with Peas and Dill Recipe - Recipe Image

Ingredients You’ll Need

Nothing fancy here, just simple, fresh ingredients you probably already have on hand or can easily find. Each one plays a key role in bringing the Creamy Potato Salad with Peas and Dill to life, giving it that irresistible creaminess, freshness, and pop of color.

Baby Potatoes (500 gms): The star of the salad, these small potatoes bring a soft, buttery texture when cooked just right.
Green Peas (1 cup): Sweet and slightly crisp, they add a delightful burst of freshness and vibrant green.
Green Onions (½ cup): Also called scallions, these provide a mild onion flavor and a bit of crunch.
Dill Leaves (½ cup): Fresh dill gives that signature herbaceous, slightly tangy note that brightens the entire dish.
Mayonnaise (1 cup): This creamy binder balances all the flavors and coats every bite luxuriously.
Dijon Mustard (1 tsp): Adds a subtle tang and depth that keeps the dressing interesting.
Honey (1 tsp): Just a touch of sweetness to balance the savory and tart elements.
Paprika (½ tsp): Provides a gentle smoky warmth and beautiful color.
Salt (½ tsp): Essential for bringing all the flavors together perfectly.
Black Pepper (½ tsp): Adds a mild kick to keep things lively.
Lemon Juice (½ tbsp): The acidity here cuts through the creaminess and lifts the salad with bright freshness.

How to Make Creamy Potato Salad with Peas and Dill

Step 1: Cooking the Potatoes

Start by washing your baby potatoes thoroughly, then cut them into halves or bite-sized pieces for perfect, tender bites. Bring a large pot of salted water to a boil and drop in the potatoes. Cooking for about 15 minutes, or until they’re tender when pierced with a fork, ensures they’re soft but not mushy. Drain them in a colander and let them cool and dry completely — this step is key to keeping your salad from becoming watery later on.

Step 2: Cooking the Peas

While your potatoes cool, prepare the peas. Boil a small pot of water and cook fresh or frozen peas for just 2-3 minutes until soft but still vibrant. To lock in their bright green color and fresh flavor, immediately plunge the peas into an ice bath. This little trick also helps keep their texture lively and crisp — don’t skip it!

Step 3: Making the Dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, paprika, lemon juice, salt, and pepper. This creamy dressing is where the magic happens: it’s rich yet tangy with a touch of sweetness and warmth, all wrapped in a silky coating that binds everything wonderfully. If you’re feeling adventurous, a bit of lemon zest can be stirred in for an extra burst of freshness.

Step 4: Assembling the Salad

Now for the fun part — bringing it all together! In a large bowl, combine the cooled potatoes, blanched peas, chopped green onions, and fresh dill. Pour your luscious dressing over and toss gently but thoroughly until every piece is coated. If you want, you can serve the salad immediately for a warm potato salad experience or chill it for a refreshing cold side. A sprinkle of fresh herbs or paprika on top adds a beautiful finishing touch.

How to Serve Creamy Potato Salad with Peas and Dill

Garnishes

Fresh herbs like chopped chives, extra dill, or even mint leaves elevate this salad visually and flavor-wise. A light sprinkle of paprika or a few lemon wedges on the side adds a pop of color and brightens each bite, inviting everyone to dig in eagerly.

Side Dishes

This Creamy Potato Salad with Peas and Dill shines alongside grilled chicken, fish, or veggie burgers. It also complements any BBQ spread perfectly, balancing smoky meats with its cool, creamy texture and fresh herbiness. For a vegetarian meal, serve it with roasted veggies or hearty lentil patties for a complete, satisfying plate.

Creative Ways to Present

Want to make your presentation extra special? Serve the salad in a hollowed-out bread bowl for a rustic feel, or layer it in parfait glasses with additional fresh herbs and colorful veggies for a pretty, modern twist. You can also stuff it into lettuce cups for a light and lovely appetizer or picnic treat.

Make Ahead and Storage

Storing Leftovers

Store your Creamy Potato Salad with Peas and Dill in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle, making it a perfect make-ahead dish for busy days. Just give it a gentle stir before serving, as the dressing may settle slightly.

Freezing

This salad isn’t the best candidate for freezing due to the mayonnaise and fresh herbs, which can change texture and flavor when frozen. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

If you prefer your potato salad warm, simply bring it to room temperature and then gently warm in the microwave or on the stove with a lid. Avoid overheating so the delicate peas and herbs retain their freshness and texture.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut regular potatoes into bite-sized chunks and adjust boiling time accordingly. Baby potatoes tend to cook faster and hold their shape well, which is why they are preferred, but regular potatoes work just fine.

Is it okay to use frozen peas?

Yes, frozen peas are a great choice here and often more convenient. Just thaw or cook them briefly as recommended to keep their natural sweetness and vibrant color.

Can I substitute mayonnaise with a healthier option?

If you want a lighter version, Greek yogurt or a mixture of yogurt and a little olive oil can replace mayonnaise. It will still keep the salad creamy but with a tangier flavor and fewer calories.

How long should I boil the potatoes to avoid mushiness?

Keep a close eye — usually 15 minutes is perfect for baby potatoes. Test them by piercing with a fork: they should be tender but not falling apart. Overcooking will make the salad watery and less enjoyable.

Can I add other vegetables to this salad?

Definitely! Chopped bell peppers, celery, or radishes add crunch and extra flavor. Just keep the balance so the peas, dill, and potatoes remain the main players in this cozy dish.

Final Thoughts

This Creamy Potato Salad with Peas and Dill is pure joy in a bowl—comforting, fresh, and beautifully balanced. It’s one of those recipes you’ll come back to again and again because it’s so easy to make and always impresses. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to a salad that feels like a warm, flavorful embrace.

Creamy Potato Salad with Peas and Dill Recipe

★★★★★

4.8 from 7 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and creamy potato salad featuring tender baby potatoes, sweet green peas, and fresh dill, tossed in a tangy mayonnaise-based dressing with a hint of honey and Dijon mustard. Perfect for summer gatherings or a refreshing side dish.

Instructions

Cooking the Potatoes: Wash and clean the baby potatoes thoroughly, then cut them into halves or bite-sized pieces. Bring 2 liters of water to a boil in a large pot, add 1 teaspoon salt and the potatoes. Boil for about 15 minutes until tender. Drain the potatoes using a colander, then let them cool and dry completely.
Cooking the Peas: Prepare a bowl of ice-cold water. In a small pot, bring 2 cups of water to a boil. Add the green peas and cook for 2-3 minutes until soft but still vibrant. Drain and immediately transfer the peas to the ice bath to stop cooking and preserve color. Let them sit for 5 minutes, then drain and pat dry.
Making the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, paprika, salt, ground black pepper, lemon juice, and optional lemon zest until smooth. Taste and adjust seasoning if needed.
Assembling the Salad: In a large bowl, combine the cooked and cooled potatoes, peas, chopped green onions, and chopped dill. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Serving: Serve the salad immediately or chill in the refrigerator for an hour for flavors to meld. Garnish with additional fresh herbs like chives or mint, and sprinkle a little paprika on top for a pop of color before serving.

Notes

Use baby potatoes for a tender texture and quicker cooking time.
Blanch peas briefly to retain their bright green color and fresh taste.
Add lemon zest to the dressing for extra brightness.
Chill the salad before serving for a refreshing experience, especially in warm weather.
Adjust salt and pepper according to your taste preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling, Blanching, Tossing
Cuisine: American