Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

English Pea and Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 63 reviews

A refreshing and vibrant English Pea and Potato Salad combining tender baby red potatoes and sweet English peas with a tangy Greek yogurt and mayo dressing infused with lemon, mustard, and fresh herbs. Perfect for a light lunch or a delightful side dish at gatherings.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 3 lbs. baby red potatoes, quartered
  • 10 oz. raw English peas

Dressing

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • Zest from one lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Herbs

  • 2 tablespoons fresh chopped dill (+ more for topping)
  • 2 tablespoons fresh chopped chives (+ more for topping)

Instructions

  1. Boil potatoes and blanch peas: Bring a large pot of very salted water to a boil. Add the quartered baby red potatoes and cook until fork tender, about 15 minutes. During the last 2 minutes, add the raw English peas to blanch them briefly. Drain both potatoes and peas, then rinse with cold water to stop cooking and set aside.
  2. Prepare the dressing and combine: In a large bowl, mix together the plain Greek yogurt, mayonnaise, apple cider vinegar, lemon zest, lemon juice, whole-grain mustard, kosher salt, black pepper, chopped dill, and chopped chives until well combined. Add the cooled potatoes and peas to the bowl and gently toss them in the dressing until evenly coated.
  3. Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld together. For deeper flavor, you can let it chill longer.
  4. Serve: Remove the salad from the refrigerator, give it a good stir, then top with additional fresh dill, chives, and season with extra salt and pepper to taste. Serve chilled and enjoy.

Notes

  • Using baby red potatoes ensures a creamy texture and less starchiness.
  • Blanching peas briefly preserves their bright color and a slight crunch.
  • Greek yogurt lightens the dressing, making it healthier but still creamy.
  • You can substitute fresh English peas with frozen peas if out of season, but blanch times may vary.
  • This salad is best served chilled and can be made up to a day in advance.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/english-pea-and-potato-salad-recipe/