New Potato and Sweet Pea Salad




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New Potato and Sweet Pea Salad ~This is a spring version of the old standby barbecue/picnic potato salad.  It uses the tiniest new potatoes you can find, and fresh garden peas.  The dressing is a lightened up half and half mayo and Greek yogurt blend.  The flavor is brilliant thanks to fresh lemon juice, fresh dill and lots of snipped chives.

New Potato and Garden Pea Salad | The View From Great Island

Bring this updated potato salad to your next potluck or barbecue and you’ll get rave reviews, guaranteed.

Have you come across Peewee potatoes?  They’re the size of large grapes!  They cook up quickly and I think they look so cute in this salad.

Look for the smallest potatoes you can find.  Halve or quarter them them if they are on the larger size.  I put the salad together while the potatoes are hot so they have a chance to absorb the flavors from the dressing.

Dont be shy with the fresh dill and chives.  The more the better.

I just blanch the peas for a minute or so in boiling water to take the raw edge off.  There should be no doubt in anyone’s mind that you’ve used fresh garden peas, but the blanching brings out their flavor and improves their texture and color.  The lemon juice and yogurt make a really zingy dressing, and a little mayo keeps it from being too delicate.

New Potato and Garden Pea Salad | The View From Great Island 2

New Potato and Sweet Pea Salad
Rate this recipe
4 ratings

Servings: serves 4

New Potato and Sweet Pea Salad

Ingredients

  • 1 lb baby new potatoes (leave them whole if they're small enough, if not, halve or quarter them)
  • 6 oz fresh garden peas (a heaping cup)
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • juice of 1/2 lemon
  • handful of fresh dill
  • handful of fresh chives
  • salt and fresh cracked black pepper

Instructions

  1. Whisk the mayonnaise, Greek yogurt, and lemon juice together in a large bowl. Set aside.
  2. Bring a saucepan of water to a boil and add the fresh peas. Let cook for about a minute or two, then drain and cool the peas immediately in a bowl of ice water. Drain and set aside.
  3. Cover the potatoes with water in a medium sauce pan and bring to a boil. Cook until the potatoes are just tender, when you can pierce them easily with the tip of a sharp knife. Drain and add the hot potatoes to the bowl with the dressing. Toss to coat the potatoes.
  4. Add the herbs, cooled peas, and salt and pepper to taste. Don't skimp on the herbs or the salt and pepper. Toss well.
  5. Cover and refrigerate until very cold. Check the seasonings and toss again lightly just before serving.

NOTES:  I think a couple of eggs, cooked just until their yolks start to harden, then roughly chopped, would be a good addition for the next time I make it.

 

New Potato and Sweet Pea Salad ~This is a spring version of the old standby barbecue/picnic potato salad.  It uses the tiniest new potatoes you can find, and fresh garden peas. #salad #sidedish #potato #peas #recipe #healthy

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12 Comments

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  • Reply
    Kirsten
    June 19, 2015 at 6:18 pm

    Sue,
    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it!

    • Reply
      Sue
      June 19, 2015 at 7:18 pm

      Thanks Kirsten!

  • Reply
    shannon weber
    May 23, 2013 at 12:28 pm

    perfect timing! I want to try a few new things for Memorial Day, and i love the idea of peas in this adorable little potato salad. very pretty, and i’m sure utterly delicious. I think we have those wee little potatoes in our grocery store, too.

  • Reply
    grace
    May 22, 2013 at 8:00 am

    it’s kind of surprising that i like peas as much as i do since i spent many, many, many hours shelling them as a kid. this is lovely!

  • Reply
    Rosita Vargas
    May 21, 2013 at 11:14 pm

    Se ve muy bien la ensalada absolutamente delicioso y saludable,abrazos y abrazos.

  • Reply
    Chris Scheuer
    May 20, 2013 at 1:02 pm

    This sounds so good Sue. I love that Geek yogurt can lighten up a heavy mayo dressing. I’m seeming to be finding more ways to use Greek yogurt every day. This would be so perfect for a picnic on the beach this summer!

  • Reply
    Mary Younkin
    May 20, 2013 at 2:17 pm

    I have never seen those potatoes, but I know that I would love them! I adore the very thin skinned fingerlings and these look very similar. What a great spring/summer salad.

  • Reply
    Eileen
    May 20, 2013 at 4:06 am

    This salad sounds fantastic! I love the kind of potato salad that combines potatoes with perfect green veg. Usually I do green bean and potato (and sometimes the hard-boiled eggs) for a super pared-down salade nicoise. Peas are a perfect idea!

  • Reply
    Claudia
    May 19, 2013 at 8:47 pm

    When the first peas arrive, I am making this. For me – using peas in May is a sure sign of spring. Love how you amped this up with herbs.

  • Reply
    Louise @ INGREDIENTS
    May 20, 2013 at 12:18 am

    Thank you for this recipe! I happened to stop by our local grocery store and they had fresh peas, so I bought a bag and made this salad for dinner. It was a huge hit, so delicious! I made it a little decadent by frying up some bacon to make bacon bits for sprinkling on top.

  • Reply
    Paula Montenegro
    May 19, 2013 at 3:36 pm

    Potato salads with baby potatoes are the best, I love them! I need to try one with dill, it´s usually parsley for me.

  • Reply
    La Table De Nana
    May 19, 2013 at 4:15 pm

    Cute as a button potato salad Sue:)