Creamy Potato Salad with Peas and Dill Recipe
Introduction
This creamy potato salad with peas and dill is a refreshing and easy side dish perfect for warm weather gatherings. Its simple combination of tender potatoes, sweet peas, and fragrant dill creates a delightful balance of flavors.
Ingredients
- 4 cups potatoes, peeled and diced
- 1 cup peas (fresh or frozen)
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Step 1: Place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
- Step 2: While the potatoes are cooking, blanch the peas in boiling water for 2-3 minutes if using fresh, or simply thaw if frozen. Drain and set aside.
- Step 3: In a large bowl, combine the cooked potatoes, peas, mayonnaise, and chopped dill. Gently mix until all ingredients are evenly coated. Season with salt and pepper to taste.
- Step 4: Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Tips & Variations
- For extra tang, add a splash of lemon juice or a teaspoon of Dijon mustard to the dressing.
- Swap mayonnaise for Greek yogurt for a lighter version.
- Add chopped red onion or celery for added crunch and flavor.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed cold, so no reheating is needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use red or sweet potatoes instead of regular potatoes?
Yes, you can substitute with red or sweet potatoes; just adjust cooking times accordingly to ensure they are tender but not mushy.
How can I make this salad ahead of time?
You can prepare the salad a day in advance. Keep it refrigerated in a covered container and give it a good stir before serving to refresh the flavors.
PrintCreamy Potato Salad with Peas and Dill Recipe
A classic creamy potato salad made with boiled potatoes, sweet peas, mayonnaise, and fresh dill. This easy-to-make dish is perfect for picnics, barbecues, or as a refreshing side for any meal. Chilling the salad allows the flavors to meld, resulting in a deliciously creamy and herbaceous potato salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1.5 pounds potatoes, peeled and cubed
- 1 cup fresh or frozen peas
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until tender but firm, about 10-15 minutes. Drain and let cool slightly.
- Prepare Peas: If using frozen peas, blanch them in boiling water for 2-3 minutes, then drain and rinse with cold water to stop cooking. If using fresh peas, ensure they are lightly cooked and tender.
- Mix Ingredients: In a large bowl, combine the cooled potatoes and peas. Add the mayonnaise and chopped fresh dill. Gently toss everything together until the potatoes are evenly coated with the creamy dressing.
- Season and Chill: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture.
- Adjust mayonnaise quantity to your preferred creaminess.
- Fresh dill can be substituted with dried dill if fresh is unavailable, but use less as it is more potent.
- You can add chopped celery or red onion for added crunch and flavor.
- This salad is best served chilled and consumed within 2 days.
Keywords: potato salad, creamy potato salad, peas, dill, summer salad, picnic side dish, easy potato salad
