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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Servings: 6 servings
Calories: 264kcal
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.
Nutrition
Calories: 264kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 431mg | Potassium: 769mg | Fiber: 6g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 2mg