Potato and Pea Salad
A light and creamy potato salad with tender potatoes, sweet peas, and fresh mint, dressed in a tangy yogurt-mayo blend. Perfect for quick meals, picnics, or healthy weeknight sides.
Equipment
- 1 medium saucepan
- 1-Colander
- 1 large mixing bowl
- 1 Small Bowl (for dressing)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 500 g baby new potatoes or large potatoes cut to size
- ¾ cup frozen baby peas
- ⅓ cup good-quality egg mayonnaise
- ⅓ cup Greek yogurt
- ½ cup fresh mint leaves finely chopped
- 1 spring/green onion finely sliced
- 1 teaspoon lemon zest
- ½ teaspoon honey
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparing the Potatoes for Cooking: Start by selecting fresh baby new potatoes, or if using larger potatoes, cut them into evenly sized chunks to ensure uniform cooking. Place the potatoes in a medium saucepan and cover them completely with cold water. Add a pinch of sea salt to the water to season the potatoes as they cook. Starting with cold water helps the potatoes cook evenly from the inside out, preventing them from becoming mushy on the outside while remaining undercooked in the center.
- Boiling the Potatoes Until Tender: Place the saucepan on the stove over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat slightly to maintain a steady simmer. Cook the potatoes for about 15–20 minutes, checking periodically by piercing them with a fork or knife. They should be tender but still hold their shape. Avoid overcooking to prevent the salad from becoming watery. Once done, drain the potatoes in a colander and allow them to cool slightly at room temperature while you prepare the other ingredients.
- Blanching the Peas for Vibrancy: In the same saucepan, refill with fresh water and add a small pinch of salt. Bring the water to a rolling boil. Meanwhile, prepare a bowl of ice water. Add the frozen peas to the boiling water for just 2–3 minutes, until they are tender but still vibrant green. Immediately drain the peas and transfer them to the prepared ice water to stop the cooking process. This method preserves their bright color and fresh taste. After cooling, drain the peas thoroughly.
- Preparing the Creamy Dressing: In a separate small bowl, combine the mayonnaise and Greek yogurt. Whisk them together until smooth and creamy. Add finely chopped fresh mint leaves for brightness and fragrance, along with the finely sliced green onion for a mild savory kick. Stir in the lemon zest to bring a zesty aroma and a hint of tang. Sweeten slightly with honey to balance the flavors. Finally, season lightly with sea salt and freshly ground black pepper, adjusting to taste. Take a moment to taste the dressing—it should be creamy, tangy, and refreshing.
- Combining Potatoes and Peas with Dressing: Once the potatoes have cooled to at least room temperature, transfer them to a large mixing bowl. Gently fold in the blanched peas to distribute them evenly. Pour the prepared dressing over the potato and pea mixture. Using a spatula or large spoon, gently fold everything together, taking care not to break the potatoes. Make sure each potato piece is coated with the creamy, minty dressing.
- Adjusting Flavors and Final Touches: Taste the salad carefully and adjust seasoning as needed. You can add a little more sea salt, freshly ground black pepper, or an extra pinch of lemon zest to lift the flavors further. If you love the freshness of mint, add a few additional leaves for a brighter aroma. Allow the salad to rest for a few minutes to let the flavors meld together before serving.
- Serving the Potato Salad: Serve this salad immediately for the freshest taste and texture. It works beautifully as a side dish for barbecues, picnics, or light lunches. For a chilled option, cover the salad with plastic wrap and refrigerate for up to an hour before serving—it will stay fresh and flavorful. Use a fresh sprig of mint as a garnish if desired.
- Storage Tips for Maximum Freshness: If not serving immediately, transfer the salad to an airtight container and refrigerate. Properly stored, it can last up to 3 days, but for the best texture and taste, it is recommended to enjoy it the same day. Avoid leaving it out at room temperature for more than two hours to maintain food safety.
Notes
- Potatoes: Waxy potatoes are ideal for this salad as they hold their shape after boiling. Baby new potatoes are perfect, but regular potatoes cut into even chunks work just as well. Avoid overcooking to prevent a mushy texture.
- Peas: Frozen baby peas are convenient and retain their sweetness and bright green color when blanched briefly in boiling water and shocked in ice water. Regular peas work fine too.
- Herbs and Flavoring: Fresh mint adds a refreshing aroma and bright flavor. Adjust the quantity to taste. Lemon zest lifts the overall dish and adds a subtle tanginess.
- Dressing: A combination of Greek yogurt and mayonnaise gives creaminess without being heavy. Adjust seasoning gradually and taste as you go.
- Serving: Best served on the day it’s made for freshness and flavor, though it can be stored for up to 3 days in the fridge if necessary.
