Imagine a side dish so creamy, so perfectly balanced, that it steals the show at every summer barbecue and family gathering. This Potato Salad with Peas is not just another boring side dish – it's a flavor-packed sensation that combines the comforting softness of perfectly cooked potatoes with the bright, sweet pop of green peas. Whether you're a seasoned cook or a kitchen newbie, this recipe promises to elevate your culinary game and impress everyone at the table with minimal effort and maximum deliciousness!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1 cup green peas, cooked
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the potatoes. Wash them thoroughly under running water to remove any dirt. Peel the potatoes if desired, then cut them into evenly sized cubes, approximately 1-inch pieces for even cooking.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender but not falling apart. You can test their doneness by piercing a cube with a fork.
- While the potatoes are cooking, prepare the green peas if they are not pre-cooked. You can use fresh or frozen peas. If using frozen peas, simply boil them in a separate small pot for about 2-3 minutes until tender, then drain and set aside.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. This will prevent the mayonnaise from becoming too runny when mixed with the warm potatoes.
- In a large mixing bowl, combine the cooled potatoes and cooked green peas. Gently fold them together to combine without breaking the potatoes.
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Season with salt and pepper to taste. Adjust the seasoning as needed based on your preference.
- Pour the mayonnaise mixture over the potato and pea mixture. Carefully fold everything together until the potatoes and peas are evenly coated with the dressing.
- Once combined, taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 10 minutes to allow the flavors to meld together. This can also be made a few hours in advance for a more developed flavor.
- Before serving, give the potato salad a gentle stir. Transfer to a serving dish and garnish with additional peas or fresh herbs if desired. Serve chilled or at room temperature.
Tips
- • Choose waxy potatoes like Yukon Gold or red potatoes for the best texture – they hold their shape beautifully and create a creamy consistency. • Always start potatoes in cold water to ensure even cooking and prevent them from becoming mushy. • Let the potatoes cool slightly before mixing with the dressing to prevent a runny, separated sauce. • For extra flavor, consider adding fresh herbs like chives or dill to the mayonnaise mixture. • Make the salad a few hours ahead of time to allow the flavors to meld together – it actually tastes better after sitting in the refrigerator! • Don't overmix the salad when combining ingredients – gentle folding keeps the potatoes intact and prevents a mushy texture. • For a lighter version, you can substitute half the mayonnaise with Greek yogurt for a tangier, slightly healthier option.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
