This English pea and potato salad has such a great texture and vibrant flavor! Baby red potatoes and English peas are tossed in a deliciously creamy sauce made of yogurt, mayo, vinegar, lemon, mustard, and fresh herbs for the perfect side dish.
Creamy English Pea Salad
It’s time to ditch your basic potato salad and try something much more lively and fun: this English pea potato salad! It’s a great family meal that will be the star of your next potluck, summer BBQ, or lunch/dinner side for any time of year.
There’s something about English peas that really take this potato salad to the next level. Not only do they taste yummy, but they are good for you too! They also add a lot of great texture that you just cannot beat. After one bite, you won’t want to make your potato salad any other way.
Why you’ll love it!
Makes the CREAMIEST potato salad.
Simple recipe that requires little prep and steps.
Perfect for any occasion.
Ingredients for Green Pea Salad
- Baby red potatoes: baby red potatoes will give you a potato salad that is creamy, quick to boil, and so delicious!
- English Peas: you can find raw English peas at Trader Joe’s or Whole Foods. If you are unable to find them, frozen peas work, too!
- Greek yogurt: Greek yogurt is what makes this potato salad nice and creamy. Use any kind you like.
- Mayonnaise: you can’t have a potato salad recipe without mayo! It makes it ultra-rich and creamy.
- Vinegar: the combination of apple cider vinegar and white wine vinegar provide the perfect amount of acidity.
- Lemon: lemon juice and lemon zest bring out a brightness that really takes this pasta salad up a level.
- Mustard: we used whole-grain mustard because texture, texture, texture!
- Salt & pepper: salt and pepper really make all the flavors of this dish shine.
- Fresh herbs: herbs like dill and chives add so much depth and flavor. Don’t skip ’em!
How to Make English Pea Potato Salad
Bring a large pot of very salted water to a boil. Then add the baby red potatoes to the water and boil them until fork tender — about 15 minutes.
For the last 2 minutes of the boil time, add the English peas and blanch them for 2 minutes. Strain the potatoes and peas and rinse them with cold water. Set aside.
In a large bowl, add the Greek yogurt, mayo, apple cider vinegar, white wine vinegar, lemon zest, lemon juice, mustard, salt, pepper, dill, and chives; mixing to combine.
Transfer the strained potatoes to the bowl and mix everything together until the potatoes are covered in creamy sauce.
LET IT CHILL
Cover the potato salad and place it in the refrigerator for at least an hour (or longer for a more flavorful potato salad).
SEASON + SERVE
Remove the potato salad from the refrigerator and stir again. Top with more herbs and salt and pepper to taste and serve.
The Secret to AMAZING Potato Salad
Don’t Overcook the Potatoes
The last thing you want is a potato salad that has turned into mashed potatoes! Be sure your potatoes have a little bite to them rather than a soft potato chunk.
Let the Potatoes Cool
Another important step is to let the potatoes cool completely before tossing them with the sauce!
Easy Mix-In Options
- Spice It Up: Oh baby, spice your English pea and potato salad up by adding 1 teaspoon of red pepper flakes, diced jalapeños, or 1-2 teaspoons of your favorite hot sauce.
- Veg Out: Feel free to add in some diced bell pepper or red onion for even more texture and flavor.
- Get Eggy With It: Chopped hard-boiled eggs are always tasty in potato salad.
- You’re Bacon Me Crazy: Everything tastes better with bacon! Sprinkle on some bacon bits for a delicious savory and smokey flavor.
English pea and potato salad is always better the next day! Store your potato salad in an airtight container. It will last up to 5 days in the refrigerator.
English Pea and Potato Salad
- 3 lbs. baby red potatoes quartered
- 10 oz. raw English peas Trader Joe’s or Whole Foods have great options*
- 1/2 cup plain Greek yogurt any kind
- 1/4 cup mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon white wine vinegar
- Zest from one lemon
- 2 tablespoons lemon juice
- 2 teaspoons whole-grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped dill +more for topping
- 2 tablespoons fresh chopped chives +more for topping
- Bring a large pot of very salted water to a boil. Add the baby red potatoes to the water and boil them until fork tender — about 15 minutes. For the last 2 minutes of the boil time, add the English peas and blanch them for 2 minutes. Strain the potatoes and peas and rinse them with cold water. Set aside.
- Add the Greek yogurt, mayo, apple cider vinegar, white wine vinegar, lemon zest, lemon juice, mustard, salt, pepper, dill, and chives to a large bowl and mix to combine. Transfer the strained potatoes to the bowl and mix everything until the potatoes are covered in sauce.
- Cover the potato salad and place it in the refrigerator for at least an hour (or longer for a more flavorful potato salad).
- Remove the potato salad from the refrigerator and stir again. Top with more herbs and salt and pepper to taste and serve.
Tips & Notes
- If you are unable to find raw English peas, you can substitute them for frozen peas*.
- The longer the potato salad sits the more flavorful it will be.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.