Get ready to elevate your summer side dish game with this mouthwatering Potato Egg Salad with Peas and Herbs! Imagine a creamy, herb-infused masterpiece that combines the comforting richness of perfectly cooked potatoes, protein-packed eggs, and sweet green peas in one irresistible dish. Whether you're planning a backyard barbecue, a picnic, or just craving a delicious homemade treat, this recipe promises to be your new go-to crowd-pleaser that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 medium potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 cup green peas, cooked
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
Instructions
- Prepare the potatoes by washing, peeling, and cutting them into uniform 1/2-inch cubes to ensure even cooking.
- Place the diced potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- While potatoes are cooking, prepare hard-boiled eggs by placing them in a separate pot of cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- Cook green peas in boiling water for 3-4 minutes until bright green and tender. Drain and rinse with cold water to preserve color and stop cooking.
- Drain the cooked potatoes and spread them on a baking sheet to cool and allow excess moisture to evaporate. Let cool for 10 minutes.
- Peel and chop the hard-boiled eggs into small, bite-sized pieces.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped fresh dill, salt, and pepper. Whisk until smooth and well combined.
- Gently fold the cooled potatoes, chopped eggs, and cooked peas into the dressing, ensuring everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a gentle stir and garnish with additional fresh dill if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well and won't turn mushy.
- Cool ingredients completely: Ensure potatoes and eggs are fully cooled before mixing to prevent the mayonnaise from breaking and maintain the salad's creamy texture.
- Don't overcook: When boiling potatoes and peas, watch carefully to keep them tender but not mushy. Slightly firm vegetables provide better texture.
- Fresh herbs make a difference: Use fresh dill if possible - it adds a bright, aromatic flavor that dried herbs can't match.
- Let it marinate: Refrigerating the salad for at least 30 minutes allows the flavors to meld together, making it even more delicious.
- Customize to taste: Feel free to add extras like chopped celery for crunch or crispy bacon bits for extra flavor.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 28g
Protein: 8g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 124mg
