Spring Pea Potato Salad
It’s starting to warm up here and though spring is still a couple of weeks away, I’m ready for all the tasty light spring recipes. This Spring Pea Potato Salad is super simple to make and is perfect for serving with ham or other Easter dishes or for upcoming BBQs!
This potato salad uses baby gold potatoes which I adore, they get so nice and creamy and work really well for potato salads. Once you boil these up, you will saute some shallots with peas and mix it all together with the potatoes. The dressing does have a little bit of mayo, but only just a touch to give the dressing a bit of creaminess, then it’s mixed with herbs and herbs!
To make this potato salad, you will need:
- baby gold potatoes
- peas
- shallots
- olive oil
- mayo
- garlic powder
- chives (dried or fresh)
- salt
- fresh lemon juice
- parsley
Recipe Tips and Suggestions:
- You can use other types of potatoes, but I personally love the light golden color of these for spring, plus they are so soft and creamy!
- Peas are in season in spring, but frozen is so much easier so that’s what I use here.
- You can use fresh or dried herbs like chives or dill. I at least like to use fresh parsley as those pops of fresh green really brighten this potato salad.
- Feel free to add other veggies or mix-ins. You could also crumble feta if you want to add some cheese.
- Like most potato salads, this one is best served chilled so you can make it ahead or the night before you plan to serve it!
Craving more potato salads? Check these out!
Bacon Ranch Potato Salad
Buttermilk Herb Potato Salad
Southwestern Potato Salad
Spring Pea Potato Salad
Spring Pea Potato Salad - Spring Pea Potato Salad - Tender baby gold potatoes with shallots and peas tossed in a light lemony herb dressing!
Ingredients
- 1.5 pounds baby gold potatoes
- 4 tablespoons olive oil, divided
- 1 shallot, finely diced
- 1 cup frozen peas
- 1 lemon, juiced
- 4 tablespoons mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 tablespoon dried chives (or fresh)
- 1/4 cup fresh chopped parsley
Instructions
- Rinse the potatoes clean and add to a pot filled with water. Heat over medium heat and bring to a light boil. Cook the potatoes until they are just fork tender- about 15 minutes. Drain and transfer potatoes to a large bowl or container.
- In a skillet, add 1 tablespoon of the olive oil and heat over medium heat. Add the shallot and cook for 2-3 minutes, stirring. Stir in the peas and cook for an additional 2-3 minutes. Trasfer mixture to the potatoes.
- In a bowl, whisk together the remaining olive oil, mayo, lemon juice, salt, garlic powder, chives, and parsley. Pour over the potato and peas and toss to coat.
- Cover the potato salad and chill for at least 3 hours. Serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 4mgSodium: 301mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 5g
