Creamy Potato Salad with Peas
Last Updated on April 6, 2023 by Betty Davies
Easy to make with everyday ingredients, this creamy potato salad is made with peas and red onion is a delicious and simple make ahead side dish that is perfect for the warmer weather. Tossed in a mayonnaise dressing, this recipe comes together quickly and is full of delicious flavor.
This post may contain affiliate links. Read my privacy policy here.
Whether you are looking for a side dish to serve up at a picnic, potluck or BBQ, or just a simple weeknight dinner, you can’t go wrong with a delicious and creamy potato salad.
This is a super simple creamy potato salad recipe that’s freshened up with frozen green peas and diced red onion, that give it a nice splash of color. Tossed in a tangy mayo dressing with dijon mustard and apple cider vinegar, this cold potato side dish is ready to serve within 30 minutes.
Be sure to try my Cold Mashed Potato Salad and Cajun Potato Salad too!
Why you will love this recipe!
- Make Ahead: This is a great make ahead side dish and travels well. It’s easily enjoyed over a few days.
- Simple Ingredients: You are likely to have most of the ingredients on hand already to make this budget friendly recipe.
- Dietary info: This potato and pea salad is gluten-free and vegetarian.
Ingredients
- Potatoes: I used red skinned potatoes for this potato salad recipe. They have a creamy texture and stay fairly firm. You can make this with starchy potatoes like Russets for a fluffier texture.
- Peas: I used frozen green peas as I always have some to hand in my freezer. If they are in season, fresh green peas will work great.
- Red onion: Red onions are milder than yellow and can be eaten raw. Dice the onion finely so that it mixes well with the potatoes and isn’t too overpowering.
- For the dressing: Mayonnaise, dijon mustard, apple cider vinegar, extra virgin olive oil, salt, black pepper and garlic powder.
How to make potato salad with peas
Be sure to scroll down for the full recipe!
- Boil and drain the potatoes (photo 1).
- Mix together the ingredients for the dressing (photo 2).
- Add the potatoes to a bowl with green peas and diced red onion (photo 3).
- Pour the dressing over the top and toss together (photo 4).
Recipe Variations
It’s easy to add your own twist to this potato salad with peas! Try some of these add ins!
- Fresh mint leaves
- Grated lemon zest
- Bacon bits
- Boiled eggs
- Chopped celery
Frequently Asked Questions
It’s easy to make this creamy potato salad lower in fat and calories by using a low fat mayonnaise. You can also swap all of half of the mayo for 0% Greek yogurt.
This can be served warm, just when you’ve made it, or, it can be chilled in the fridge before serving. I prefer to let it sit for 30 minutes after making it to allow the flavors to develop. It can sit at room temperature or in the fridge for this time.
The potatoes can be warm when you mix them with the mayonnaise dressing, but they shouldn’t be just out of the water boiling hot. This can cause the mayonnaise to split and you will end up with an oily potato salad.
Yes! If you overcook the potatoes, they can become soggy and water logged, and not keep their shape. To avoid this, start the potatoes in cold water and bring them up to a boil, this way they will cook evenly all the way through and the outsides won’t overcook. Check for doneness with a fork, they should be tender, but not falling apart.
Serving Suggestions
This potato salad with peas is perfect for cookouts and BBQs and is great for picnics, as well as everyday family dinners. Try them with some of these favorite recipes:
Make Ahead and Storage
It’s best not to cook the potatoes too far ahead of time as they can start to brown.
Once made, the creamy potato salad can be stored, covered in the fridge, for up to 3 days.
Because the dressing is dairy based, it’s best not to leave the salad at room temperature for more than two hours. It is not suitable for freezing.
Recipe Notes and Tips
- If you prefer, you can skip peeling the potatoes, just give them a good wash before chopping and boiling.
- Start the potatoes in cold water when you cook them. If you put them straight into boiling water, the outsides will cook too quickly and the middles will not be cooked fully.
- Add salt to the water when you boil the potatoes so flavor is added right from the start of cooking.
- Let the potatoes cool slightly before stirring them into the dressing.
- If making ahead of time, keep covered and refrigerated.
This creamy potato salad with peas and red onions is so simple and easy to make and is the perfect warm weather side dish that the whole family will enjoy.
More Salad Side Dishes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Creamy Potato Salad with Peas
Ingredients
- 2 pounds potatoes (I used reds)
- 1½ cups frozen green peas (240g)
- 1 large red onion (diced)
For the dressing
- 1 cup mayonnaise (230g)
- ½ tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- pinch black pepper
Instructions
- Peel the potatoes and cut into chunks (not too small).
- Place the potatoes into a large pot of cold water with some salt. Bring to a boil and cook for 10 to 15 minutes til fork tender. Drain and set to one side.
- Bring a small pot of water to a boil. Add in the frozen peas and cook for 2 minutes. Drain and set to one side.
- Mix together the ingredients for the dressing.
- Add the potatoes, peas and diced red onions to a large bowl. Pour over the dressing and gently toss everything together.
- For best results, let sit for at least 30 minutes before serving to let the flavors develop.
Notes
- If you prefer, you can skip peeling the potatoes, just give them a good wash before chopping and boiling.
- Start the potatoes in cold water when you cook them. If you put them straight into boiling water, the outsides will cook too quickly and the middles will not be cooked fully.
- Add salt to the water when you boil the potatoes so flavor is added right from the start of cooking.
- Let the potatoes cool slightly before stirring them into the dressing.
- If making ahead of time, keep covered and refrigerated.