Fresh potato salad with peas

There's something about the arrival of spring and summer that makes us crave fresh, light, and flavorful dishes. And what could be more perfect for a sunny day picnic or backyard BBQ than a delicious and refreshing potato salad with mint? In this recipe, I´ve added some sweet peas, aromatic mint, and a vinaigrette dressing to make a classic potato salad more vibrant and flavorful. This salad is great as a side dish or a light lunch with added protein.

Why you will love this recipe

1. Seasonal ingredients: Potatoes, peas, and leek are often in season during the spring and summer, making this recipe a perfect way to enjoy fresh, seasonal produce.
2. Customizability: This recipe is highly customizable, meaning you can adjust the ingredients to your liking. For example, you might prefer to use different herbs, such as parsley or dill, instead of mint or in addition.
3. Easy to make: Potato salad is a great dish to make ahead of time and store in the refrigerator, which can be convenient for meal planning or entertaining.
4. Budget-friendly: Potatoes and peas are both affordable ingredients, which makes this recipe an attractive option for those on a budget. Especially frozen peas are cheap, and you can grow mint in your garden.
5. Great for potlucks: This is a great base salad for a potluck. All can add their favorite additions with this salad, like eggs, tuna, tofu, or some smoked salmon if eaten as the main lunch. This is also great as a side for BBQ.

If you want a more creamy potato salad, see my recipe for creamy potato salad with leek or potato salad with sour cream dressing, red onion, and capers.

Ingredients

• Potatoes. Choose firm potatoes like Yukon gold or fresh small potatoes.
• Peas-frozen or fresh
• Fresh mint
• Leek-Replace with spring onion
• Finger salt
• Black pepper
• White wine vinegar-other spiced vinegar will also work like champagne vinegar.
• Olive oil-use a quality olive oil
• Garlic powder-fresh garlic gives a more potent taste and can also be used
• Eggs-optional

Instructions

1. Peel and dice your potatoes. Bring water to a boil and add the diced potatoes in salted water. Cook until tender, about 10 minutes.

2. While the potatoes are cooking, prepare the peas. Place the frozen peas in a bowl and cover with boiling water. Let sit for 2-3 minutes, then drain and rinse under cold water.

Serving

1. Grilled meats: This salad pairs well with grilled chicken, steak, pork chops, or sausages. You can even serve other sauces with the dish, like yogurt dressing or bbq sauce.
2. Fish: This salad is a great accompaniment to any grilled or roasted fish, such as salmon, halibut, or sea bass. It makes a perfect lunch if served with some fish fillet on top of the portion ad some lemon wedges, and a nice dill yogurt dressing.
3. Picnic food: This salad is perfect for packing and taking on a picnic! Pair it with some finger foods like deviled eggs, sandwiches, or a fresh baguette with hummus.
4. Fried foods: The fresh flavors of this salad can pair well with the richness of fried foods. Serve it alongside fried chicken, onion rings, or fish and chips.
5. Brunch: This salad is a great addition to brunch, alongside other dishes.

Variations

1. Swap out the peas: Add other vegetables like blanched green beans instead of frozen peas.
2. Add protein: This salad can be made into a heartier meal by adding some cooked chicken, diced ham, or crumbled bacon.
3. Change up the herbs: If you're not a fan of mint, try using fresh parsley, dill, or basil instead for a different herbaceous flavor.
4. Experiment with the dressing: Instead of the white wine vinegar and olive oil dressing, try using a lemon vinaigrette or a creamy dressing made with Greek yogurt, mayonnaise, and Dijon mustard.
5. Use different types of potatoes: While waxy potatoes like Yukon Golds work well in this recipe, you could also try using red or purple potatoes for a different color and flavor.
6. Add some crunch: Add crispy croutons for added texture and flavor.

Storage

1. Cover the bowl of potato salad tightly with plastic wrap or a lid.
2. Place the covered bowl in the refrigerator to chill. The potato salad can be stored in the refrigerator for up to 3-4 days.
3. When you're ready to serve the potato salad again, gently stir to redistribute the dressing and garnish with a few fresh mint leaves if desired.

Note: If the potato salad seems dry after being stored in the refrigerator, add a little more olive oil or vinegar to moisten it. It's important to keep the potato salad refrigerated at all times to prevent any potential food safety issues.

Top tips for potato salad

1. Use waxy potatoes: This type of potato holds its shape well after cooking, which is important for potato salad. Yukon Gold, red potatoes, or fingerling potatoes are good options.
2. Cook the potatoes until just tender: Overcooking the potatoes can cause them to become mushy and fall apart in the salad. Cook them until just tender, then drain and cool them quickly to stop the cooking process.
3. Dress the salad while the potatoes are still warm: This helps the potatoes absorb the flavors of the dressing better.
4. Chill the salad before serving: This allows the flavors to meld together and allows the salad to chill and firm up.
5. Add the peas and mint just before serving: This helps to maintain their bright color and fresh flavor.-especially if you are making this salad a day ahead, you might want to add the mint leaves later on.
6. Season the salad to taste: Taste the salad before serving and adjust the seasoning as needed. Add more salt, pepper, or vinegar to achieve the desired balance of flavors.