The search for the perfect side dish ends here. This Creamy Potato Salad with Peas and Red Onion is a delightful variation of the picnic classic, bringing a pop of sweetness and a crunch that standard recipes often lack. By combining tender, waxier potatoes with bright green peas and the sharp bite of red onion, we create a salad that is as visually appealing as it is delicious. Dressed in a tangy, herb-infused creamy sauce, this potato salad is the ultimate companion for summer BBQs, holiday hams, or a simple weeknight grilled chicken.
Why This Recipe Works
- Textural Harmony: The contrast between the soft, creamy potatoes, the “pop” of the peas, and the crisp crunch of the red onion creates an engaging bite every time.
- Zesty Dressing: Instead of a heavy, one-note mayo base, we incorporate apple cider vinegar and Dijon mustard to provide a bright acidity that cuts through the richness.
- Visual Appeal: The vibrant green of the peas and the purple hues of the red onion transform a typically “monochrome” dish into a colorful centerpiece.
- Better with Time: Like all the best deli-style salads, the flavors in this potato salad deepen and meld after a few hours in the fridge, making it the perfect make-ahead dish.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes (plus chilling)
- Yield: 6–8 Servings
- Difficulty: Easy
Ingredients
- 2 lbs Red or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 1 cup Frozen Peas, thawed
- 1/2 small Red Onion, finely diced
- 1/2 cup Mayonnaise
- 2 Tbsp Sour Cream or Greek Yogurt
- 1 Tbsp Dijon Mustard
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Fresh Parsley or Dill, chopped
Instructions
- Boil the Potatoes: Place the potato cubes in a large pot of salted cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until just fork-tender. Do not overcook; you want them to hold their shape!
- Drain and Cool: Drain the potatoes and let them cool significantly. To speed this up, you can spread them on a baking sheet.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine: In a large mixing bowl, combine the cooled potatoes, thawed peas, and diced red onion.
- Fold: Pour the dressing over the vegetables. Use a large spoon or spatula to gently fold everything together until well-coated. Be careful not to mash the potatoes.
- Garnish and Chill: Stir in the fresh herbs. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Conclusion
This Creamy Potato Salad with Peas and Red Onion is a testament to how small additions can make a huge impact on a traditional recipe. It is creamy without being heavy and flavorful without being overwhelming. Whether you’re serving it at a backyard cookout or a cozy family dinner, it offers a refreshing crunch and a sweet-and-savory balance that will have everyone reaching for seconds. It’s a reliable, crowd-pleasing staple that deserves a permanent spot in your recipe box!
(FAQ)
Q: Can I use different potatoes?
A: Red potatoes or Yukon Golds are best because they are “waxy” and hold their shape well after boiling. Avoid Russet potatoes, as they tend to fall apart and turn mushy when tossed with dressing.
Q: Should I cook the peas?
A: Since frozen peas are blanched before freezing, they only need to be thawed. If you use fresh peas, boil them for 2 minutes and then plunge them into an ice bath to keep them bright green and crisp.
Q: How long does this last in the fridge?
A: This salad stays fresh and delicious for up to 3–4 days in an airtight container. It is not recommended to freeze potato salad, as the texture of the mayo and potatoes will change.
