Creamy Potato Salad with Peas

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.

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Potato salad with green peas in a serving bowl.

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.

Creamy potato salad with green peas and red onions in a bowl with two spoons.

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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.

Creamy potato salad with peas and red onion in a serving bowl with two spoons.

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).

Four step by step photos to show how to make the recipe.

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

Can you make it healthier?

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.

Do you serve it warm or cold?

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.

Can you overcook the potatoes?

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.

PEas mixed in with a creamy potato salad.

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.

Close up of peas and chopped red onion mixed into a creamy potato salad.

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.

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