Best 4 Potato N Pea Salad Recipes

Indulge in the vibrant flavors of summer with our tantalizing potato and pea salad, a symphony of fresh garden vegetables, crisp textures, and tangy dressing. This delightful dish features tender new potatoes, vibrant green peas, crisp celery, and red onion, all harmoniously combined in a creamy dressing infused with zesty mustard and herbs. Perfect for potlucks, backyard barbecues, or a refreshing side dish on a hot summer day, this salad bursts with colors and flavors that will delight your taste buds. Explore variations of this classic recipe, including a vibrant vegan version dressed with a tangy vinaigrette, a hearty bacon-ranch variation loaded with crispy bacon and tangy ranch dressing, or a refreshing Greek-inspired salad tossed in a flavorful dressing made with feta cheese, olives, and oregano. With its endless possibilities for customization, this potato and pea salad is a versatile dish that will become a staple in your summer recipe repertoire.

Let's cook with our recipes!

POTATO AND PEA SALAD WITH CHIVE AïOLI

Potato and Pea Salad with Chive Aïoli image

Categories Salad Garlic Mustard Potato Side Vegetarian Pea Summer Chive Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

3 pounds small red-skinned new potatoes, unpeeled
3 tablespoons white wine vinegar
3 celery stalks, thinly sliced
1 1/2 cups frozen green peas, thawed
1 cup mayonnaise
6 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

POTATO, SNAP PEA, AND PEA-TENDRIL SALAD

Potato, Snap Pea, and Pea-Tendril Salad image

The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h25m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

5 strips thick-cut bacon
1 medium shallot, minced (1/4 cup)
1/4 cup seasoned rice vinegar
1/3 cup extra-virgin olive oil
6 tablespoons thinly sliced fresh mint leaves, plus tiny leaves for serving
Coarse salt and freshly ground pepper
8 ounces sugar snap peas, trimmed and strings removed
1 1/2 pounds new potatoes, preferably tiny, halved if large
3 cups pea tendrils and flowers, or baby spinach leaves
Flaky sea salt, such as Maldon, for serving

Steps:

Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Potato Salad With Green Sugar Snap Peas image

Provided by Pierre Franey

Categories easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

Steps:

Trim off ends of snap peas and remove strings.
In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY PEA & POTATO SALAD

Creamy Pea & Potato Salad image

Make and share this Creamy Pea & Potato Salad recipe from Food.com.

Provided by LainieBug

Categories Free Of...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs red potatoes
1/2 cup frozen peas
3/4 cup low-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 cup chopped red onion

Steps:

Bring potatoes in salted water to a boil.
Reduce heat; simmer till tender (about 20 to 25 minutes).
Two minutes before potatoes are done, add peas.
Drain off water; cool to room temperature.
Cut potatoes in wedges.
In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
Stir in potatoes, peas and chopped onion until coated.
Chill for 1 hour or until ready to serve.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russets, and are less likely to fall apart when cooked.
Cook the potatoes until tender: You should be able to easily pierce them with a fork.
Let the potatoes cool slightly before adding the other ingredients: This will help to prevent the salad from becoming watery.
Use fresh peas: Frozen peas can be used in a pinch, but fresh peas have a sweeter flavor.
Add the dressing to taste: Start with a small amount and add more until you reach the desired flavor.
Serve the salad immediately or chill it for later: The salad is best when served within a few hours of making it, but it can be chilled for up to 2 days.

Conclusion:

Potato and pea salad is a classic side dish that is perfect for potlucks, picnics, and summer barbecues. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious potato and pea salad that will be a hit at your next gathering.