The key to making a winning salad is combining fresh, wholesome ingredients and pairing them with a flavorful dressing, and that’s exactly what this peas and potato salad does.
Packed with fiber, protein, and tons of flavors, this ridiculously easy salad might just become your favorite. Tempted enough to give it a shot? Scroll down and read on to discover everything you need to know about the recipe and making it the right way.
Ingredients For the Recipe
You will need two sets of ingredients to make the peas and potato salad.
For the Salad
- Eggs (boiled and sliced): 2
- Peas (frozen): 1 cup
- Potatoes (Cubed): 1 cup
- Cucumber (chopped): ½ cup
- Onions (chopped): ¼ cup
- Tomatoes (chopped): ¼ cup
- Black pepper (crushed): 1 tsp
- Coriander (chopped): 4 tbsps
For the Dressing
- Olive oil: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Mustard paste: 1 tbsp
- Black pepper (crushed): 1 tsp
- Salt: ½ tsp or as per taste
Kitchen Tools Needed
How to Make the Peas and Potato Salad
Once you have all your ingredients and kitchen tools ready, here’s what you need to do to make the salad.
Blanch the peas and boil the potatoes.
Once the peas and potatoes are cooked, slightly saute them with olive oil. Season if required (optional).
In a bowl, add all the salad ingredients and mix gently. Don’t mix too hard or the egg slices will break. Alternatively, you can add the egg slices later as well.
To prepare the dressing, mix all the ingredients.
Serve the dressing on top of the salad.
Frequently Asked Questions
To bump up the flavor and nutritive value of this salad, you can also add some grated ginger into the pan while sautéing the potatoes. Ginger has anti-inflammatory properties and an earthy flavor that works wonderfully with the rest of the ingredients.
Sliced radishes, diced carrots, and golden corn can be interesting additions to the sala as well.
A dash of lemon and freshly chopped herbs can quite literally oomph up the flavor of any simple salad, and if that’s what you want, don’t hesitate to do it with this salad as well. And if you want to go the extra mile, add some fresh lemon zest as well!
You totally can! If you’re trying to make a vegan version of this peas and potato salad, you can just skip adding the eggs, and throw in some more veggies of your choice to compensate, if you want to.
Chopped greens like kale, lettuce, and baby spinach are great choices since they bulk up the salad and improve its nutritive value.
You actually can! You can boil the potatoes and prepare the salad dressing in advance, refrigerate them both, and then when you want to make the salad, all you need to do is chop up the rest of the veggies, sauté the potatoes and follow the rest of the steps as you would.
Doing this can cut down your kitchen time by a few minutes for sure.
The thing about almost any salad leftovers is that they can’t be stored for long- for obvious reasons. The veggies and other ingredients in the salad tend to wilt, get soft and release a lot of water as time passes. This will not just ruin the texture of the salad, but will also eventually affect its flavor.
If you really want to, transfer the salad to a bowl, cover it up with cling wrap and poke a few holes into it before you pop this in the refrigerator. Make it a point to consume the salad within 24 hours and not beyond that.
Tips to Make the Peas and Potato Salad
Think you’re ready to give this easy salad recipe a try in your kitchen? Apart from the instructions, you might want to keep these little tips and tricks in mind.
- To make the peas and potato salad even more interesting and flavorful, let the potato char a little bit and develop that brownish color on the outside. This little extra effort can really work wonders and makes the salad great for pairing up with anything barbecue or grilled.
- Want an extra kick of flavor? You can also throw in some capers or olives, depending on your personal preference.
- Remember to work on the salad while the potatoes and peas are still warm from the blanching and sautéing. This will ensure that they soak up and imbibe all those delicious flavors from the dressing well.
- If you can, use baby potatoes for this recipe instead of opting for regular, cubed potatoes. They’ll make the salad look more interesting and aesthetically appealing.
- If you don’t have mustard, or just don’t want to use it, you could make do with some Greek yogurt or thick coconut cream instead as an alternative. Remember to add be generous with the seasonings in this case, since both these are pretty mild in terms of flavor.
- While you can use any kind of cooking oil to sauté the potatoes, if you can, opt for coconut oil since it lends the salad a terrific flavor.
- Fancy a kick of spice in the salad? You can throw in some chili flakes towards the end and give it a good toss before you serve.
- Don’t forget to be generous with the amount of herbs you add- parsley, chives, and scallions are all excellent choices.
Serving Ideas & Suggestions
The best part about this peas and potato salad is the fact that it is super versatile, which means you can pair it with a ton of different mains. This fresh salad can taste great when you serve it as a side with any main protein of your choice.
Thanks to the eggs, this salad is actually quite filling and nutritious, so you can enjoy it all on its own too. To finish it up, you can serve it with a refreshing summer drink like pomegranate and mint cooler.
Loved how easy it was to make this salad? Looking for some more fun and nutritious salad recipes worth trying out? Pick from any of these handpicked ones.
- Caribbean Curried Chicken Salad
- Olivier Salad: Russian Potato Salad
- Crunchy Thai Chicken Salad Recipe
Easy Peas and Potato Salad Recipe
Ingredients for the Salad
- 2 pcs Eggs (boiled and sliced)
- 1 cup Peas (frozen)
- 1 cup Potatoes (Cubed)
- ½ cup Cucumber (chopped)
- ¼ cup Onions (chopped)
- ¼ cup Tomatoes (chopped)
- 1 tsp Black pepper (crushed)
- 4 tbsp Coriander (chopped)
Ingredients for the Dressing
- 2 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 tbsp Mustard paste
- 1 tsp Black pepper (crushed)
- ½ tsp Salt
- Blanch the peas and boil thepotatoes.
- Once the peas and potatoes arecooked, slightly saute them with olive oil. Season if required (optional).
- In a bowl, add all the saladingredients and mix gently. Don’t mix too hard or the egg slices will break.Alternatively, you can add the egg slices later as well.
- To prepare the dressing, mix allthe ingredients.
- Serve the dressing on top of thesalad.
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