Creamy Herbed Potato and Green Pea Salad

herbed potato salad

Spring is toddling into summer with faltering steps this year, but the respites of warm sunny weather along the way bring to mind the comforts and pleasures of summer eating. Soups and hearty meals give way to salads and light fare that can be transported to the patio, warming foods give way to refreshing plates, and dried and canned goods give way to fresh herbs and produce. This simple salad of steamed baby potatoes, green peas and fresh herbs tossed in a creamy and vibrant Dijon mustard dressing is just the thing to give you a taste of summer comfort food — especially if you can get your hands of fresh garden peas, although frozen peas will also make for a lovely salad.

Creamy Herbed Potato and Green Pea SaladCreamy Herbed Potato and Green Pea Salad
Recipe by
Published on May 22, 2013

Simple and refreshing salad of steamed baby potatoes and green peas tossed in a creamy mayonnaise and mustard dressing

Preparation: 20 minutes
Cooking time: 20 minutes

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  • 1 1/2 lbs (675 g) baby potatoes, scrubbed
  • 1 cup green peas, frozen or fresh
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 1/2 tablespoons fresh parsley, finely chopped
  • a few sprinkles of fresh or dried dill
  • 1/2 cup mayonnaise (vegan or regular)
  • 1 teaspoon Dijon mustard (preferably coarse-grained)
  • juice from 1 small lemon (2 tablespoons)
  • fresh cracked black pepper and sea salt to taste
  • Begin by preparing the potatoes. Steam or boil the potatoes until tender, about 20 minutes. Set aside to cool.

  • Meanwhile, boil the green peas for 5 minutes, then drain and set aside.

  • To prepare the dressing, whisk together the mayonnaise, mustard, lemon juice and black pepper and salt to taste.

  • Once the potatoes have cooled, cut in half or into bite-size pieces and transfer to a medium bowl. Add the peas and chopped herbs. Pour the dressing over the potatoes and peas and gently toss. Test for seasoning, and serve sprinkled with a bit of fresh or dried dill.

Makes 4 servings

potato and green pea salad

More potato salads you are sure to enjoy from Lisa's Kitchen:
Warm Baby Potato and Asparagus Salad
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing


Madhuri said...

A nice spread with Indian spices for sandwiches :)

MapMaster said...

I like the idea of the caesar salad.

AnnaZed said...

I would put this on my vegan burgers that I have bought to grill outdoors then top with a big summer tomato and put it on a gluten free bun.

Hannah said...

I've heard of making chocolate cake with mayo. I'd like to try a vegan version.

Valerie Harrison (bellini) said...

Such a fresh tasting Spring salad Lisa.

indian food recipes said...

Looks fresh and tasty would love to try it out...

Anonymous said...

I'd love to make a fun spread with this (roasted red peppers?) and use it on a loaded veggie sandwich.
decklededgesblog at gmail dot com

fiftyfinally said...

The ceasar sounds good. I bought the vegenaise once, but don't know what ever happened to it. Never did use it. Wonder which one of my kids left with it.

Unknown said...

It looks so good! Definitely trying this.