Best 6 Potato Salad With Peas Recipes

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Potato salad is a classic summer side dish that is perfect for potlucks, picnics, and BBQs. It is also a great way to use up leftover potatoes. This article features 10 potato salad recipes, each with its own unique twist on the classic. From a classic mayonnaise-based potato salad to a tangy mustard-based potato salad, there is sure to be a recipe here that everyone will enjoy. Some of the recipes also include additional ingredients like peas, bacon, or eggs, making them even more hearty and flavorful. Whether you are looking for a simple and classic potato salad or something a little more unique, you are sure to find the perfect recipe in this collection.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S POTATO SALAD WITH PIMENTO AND PEAS



Mom's Potato Salad with Pimento and Peas image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds white thin skin potatoes, peeled and diced
2 tablespoons white vinegar or cider vinegar
1 (6-ounce) jar, sliced pimento, drained and chopped
1 cup frozen sweet peas
1 small white onion, peeled and left whole
1/2 cup mayonnaise or reduced fat mayonnaise or, just enough to bind salad
Salt and pepper

Steps:

  • Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
  • When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
  • Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

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

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.

GERMAN POTATO SALAD WITH PEAS



German Potato Salad with Peas image

Enjoy crispy bacon, chopped onions, fresh parsley and everything else that makes this recipe for German Potato Salad with Peas a real winner.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 cup chopped onions
1 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. caraway seed
1 cup frozen peas
2/3 cup water
1/4 cup HEINZ Distilled White Vinegar
3 red potatoes (1 lb.), cooked, sliced
1/4 cup chopped fresh parsley

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Blend in flour, sugar and caraway seed. Stir in peas, water and vinegar. Bring to boil; cook on medium heat 5 min. or until thickened, stirring occasionally.
  • Pour over potatoes in large bowl; mix lightly. Stir in parsley and bacon. Serve warm.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 5 g, Protein 5 g

POTATO & SUGAR SNAP PEA SALAD



Potato & Sugar Snap Pea Salad image

If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.

Provided by Sharon123

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

Steps:

  • Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  • Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  • Dressing:.
  • Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  • To serve:
  • Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3

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

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.

Tips:

  • For the best flavor, use a variety of potato types, such as waxy, starchy, and all-purpose potatoes.
  • Boil the potatoes until they are tender but still hold their shape.
  • Cool the potatoes completely before adding them to the salad, as warm potatoes will wilt the other ingredients.
  • Use a light hand when mixing the salad, as over-mixing will break up the potatoes.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Potato salad with peas is a classic summer dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and crisp peas, this salad is a perfect side dish for any barbecue or potluck. So next time you're looking for a simple but delicious salad to enjoy, give this recipe a try. You won't be disappointed!

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