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.
Ingredients
Scale
Vegetables
- 500 g Baby Potatoes
- 1 cup Green Peas (fresh or frozen)
- ½ cup Green Onions (Scallions), chopped
- ½ cup Dill leaves, chopped
Dressing
- 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
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
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Creamy potato salad, potato salad with peas, dill potato salad, summer salad, easy potato salad recipe
