Perfect Potato Salad with Peas and Dill is a Summer Side You Need In Your Life

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·3 min read

Perfect Potato Salad

What's a picnic without potato salad? Try this fast, fresh version made with red-skinned potatoes, peas and dill. Also a welcomed dish at cookouts and many holiday gatherings, the perfect potato salad will always fit right in.

Make it just right, and it’ll be one of the first dishes to go! Fresh ingredients with layers of texture and flavor are the keys to a flawless batch of potato salad. While making potato salad is a simple process, be sure to allow yourself enough time to cook the potatoes and hard-boil the eggs, chops the herbs and veggies and whisk together the creamy dressing.

Related: How to Prepare Purple Potatoes

And for the tastiest final result, chill your potato salad in the refrigerator for an hour or two before serving.

Which Potatoes Make the Best Potato Salad

While there is no “right” potato to use in potato salad, different varieties of potato salad may work better with certain potatoes. In this version, the smooth texture and mild flavor of tiny red-skinned spuds are excellent complements to the zippy, herbaceous flavors in the dressing. Even better, using small potatoes eliminates the need for chopping before boiling.

How Long to Boil Potatoes for Potato Salad

Boiling small, red-skinned potatoes for 15 to 20 minutes should yield a tender-but-firm result, which will keep the potatoes from collapsing into mush once you combine them with the other salad ingredients. You should be able to easily spear the potato with a fork, but the potato should remain intact.

Ingredients Needed to Make Potato Salad

A few pantry and fridge staples are all you need for this recipe:

  • Small red-skinned potatoes

  • Eggs

  • Frozen peas

  • Fresh dill

  • Red onion

  • Mayonnaise

  • Prepared horseradish

  • Yellow mustard

  • Sugar

  • Salt

  • Pepper

How to Make the Perfect Potato Salad

Step 1: In a pot of boiling water cook potatoes 15 to 20 minutes, until tender. In a second pot, simmer eggs 15 minutes.

Step 2: Drain potatoes, then peel and chop into 1 ½-inch pieces and add to a large bowl. Drain eggs and peel under cold running water. Slice into quarters and add to potatoes

Step 3: Chop dill and onion. Add to potatoes and eggs, along with peas.

Step 4: In a small bowl, combine mayonnaise horseradish, mustard, sugar, salt and pepper. Gently toss dressing mixture together with potatoes, eggs, peas, dill and onion. Refrigerate until ready to serve.

<p>Rita Maas</p>

Rita Maas

How Much Potato Salad Do I Need?

While the answer to this question varies by appetite a general guideline to follow is about ½ cup of potato salad per person.

How Long Will Potato Salad Keep?

If stored properly in the fridge, that delicious potato salad can be enjoyed for 3 to 5 days. But when any mayonnaise-based potato salad is left out at room temperature for more than two hours, be sure to toss it.

More Delicious Potato Salad Recipes

More Cookout Side Dish Recipes

Potato Salad with Peas and Dill Recipe

Ingredients

  • 20 very small red-skinned potatoes (about 1 lb)

  • 3 eggs

  • ½ cup frozen peas, thawed

  • 3 Tbsp chopped fresh dill

  • 3 Tbsp chopped red onion

  • ½ cup mayonnaise

  • 1 tsp prepared horseradish

  • 1 tsp yellow mustard

  • 1 tsp sugar

  • ½ tsp salt

  • ¼ tsp black pepper

  1. In a pot of boiling, salted water, cook potatoes 15-20 minutes, or until tender. In a second pot, simmer eggs 15 minutes.

  2. Drain potatoes. Peel and chop into 1½-inch pieces. Drain eggs. Peel under cold running water. Quarter and add to salad. Add peas, 2 Tbsp dill, and red onion.

  3. In a small bowl, combine mayonnaise, horseradish, mustard, sugar, salt, and pepper. Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with remaining dill. Before serving, taste; add extra salt and pepper, if desired.

Kitchen Counter

Per serving: 240 cal, 15g carbs, 5g protein, 17g fat, 100mg chol, 370mg sodium, 2g fiber.