This is the best Easy Potato Salad with the delicious addition of Peas and Mint. The mellow potato flavour is boosted by fresh mint which adds freshness and brightness. Lemon zest accentuates and lifts the flavours and the dressing is made lighter and tangy by the addition of yoghurt.
Why you'll love this recipe:
There’s no shortage of recipes for the workhorse of salads, the Potato Salad. It is almost guaranteed to make an appearance in one form or another at any barbecue. However, many are often heavy with mayonnaise and light on inspiration. But not this one. This is a zesty and refreshing salad, a lighter, brighter version of a classic Easy Potato Salad.
To make this salad it may not even be necessary to go to the store. This is a side dish that is quickly and easily prepared from ingredients that you may already have in your store cupboard.
You will love this Easy Potato Salad with Peas and Mint because:
- There are some lovely flavour combinations in this salad. Mint and peas are a classic pairing, perfectly boosting the flavour of the potatoes.
- Lemon zest adds a bright note to the finished dish.
- The addition of yoghurt gives the dressing a gentle tang and cuts through the richness of the mayonnaise.
- You can pair this salad with almost any main dish. It goes well with beef, lamb, pork, chicken or fish.
- It is so simple to prepare.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Potatoes – baby new potatoes are the best for this recipe. If you are unable to source them, look for waxy potatoes. They have great flavour and hold their shape once cooked.
Frozen baby peas – use regular frozen peas if you prefer. Fresh peas are a great substitute if you are able to find them also.
Mayonnaise – use a good quality, egg-based mayonnaise.
Greek yoghurt – this makes the dressing lower in fat whilst adding creaminess and a tangy flavour.
Fresh mint leaves – a great flavour booster for many dishes. If you do not like mint, you could also add chopped fresh parsley or dill.
Lemon zest – adds a bright note to the salad.
Honey – adds just a touch of sweetness.
Spring onion/scallion – also known as green onions, they have a milder flavour than regular onions and work as a great flavour base for the dish.
How to Make Easy Potato Salad:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Boil the potatoes:
To make the salad, start by boiling the potatoes in lightly salted water. Salting the water helps the flavour of the potatoes come out. Cook the potatoes until they are tender then drain well in a colander. Because this is a mayonnaise based dressing, we want to set them aside to cool completely.
2 – Cook the peas:
Cook the peas in boiling salted water, and then drain them and add to a bowl of iced water. This will stop them from cooking further, and help them to retain their vibrant green colour. Once they are cool, drain the peas and set them aside also.
3 – Make the dressing:
To make the dressing, in a large bowl, combine the mayonnaise, yoghurt, mint, lemon zest, honey and spring onions/scallions. Stir well.
4 – Assemble the salad:
Add the cooled potatoes and peas to the large bowl with the dressing. Season to taste with sea salt and freshly ground pepper. Add more lemon zest and mint if desired. Serve immediately.
Tips for success and FAQs:
This Easy Potato Salad is so simple to prepare, but for the perfect finished dish, be sure to salt the water in which you boil the potatoes. This is important to add flavour to the potatoes throughout. You will not get as much flavour by sprinkling salt on the surface. As well, for even cooking, start your potatoes in cold water.
We love to use new baby potatoes in this recipe. If you are unable to find them, look for waxy potatoes which will hold their shape after cooking, such as Kestrel, Desiree or fingerlings. Avoid starchy potatoes, such as Russet or King Edwards which tend to fall apart, making the salad look mushy.
You can check the potatoes by using a skewer, the tip of a paring knife or a fork. If the potatoes are easily pierced to their centre and feel tender, they are done.
When using a mayonnaise-based dressing it is important to add it to potatoes that have cooled. Mayonnaise added to hot potatoes tends to melt and become oily. If using a vinaigrette dressing, the opposite applies. Toss the potatoes with the vinaigrette while they are still warm. This way, the potatoes will obtain greater flavour by absorbing some of the dressing.
The salad is at its best on the day that it is made. If not serving it immediately, it should be refrigerated. If the salad has been properly stored in the refrigerator, it will last 3 days. However, if it has sat out of the fridge for two hours, I would discard it. But please note, for the best flavour and texture, I do not recommend making it 3 days ahead of when you plan to serve it.
Variations and substitutions:
Use this recipe as a base, and create diverse flavours with what you have on hand. The mellow flavour of potatoes marries well with a huge variety of ingredients.
Some delicious additions include:
- sliced hard-boiled eggs
- olives, capers or dill gherkins
- crispy bacon
- celery or sweetcorn
Herbs: If you don’t have fresh mint, parsley or dill would be lovely.
The combinations are endless and the potatoes so accommodating that you can customise a potato salad to suit your taste.
Serving suggestions:
You will find many reasons to make this Easy Potato Salad. It is ideal for:
- Taking to a picnic, potluck or barbecue.
- Serving as a side to a juicy barbecued steak or a comforting Roast Chicken.
- Making last minute - for last minute guests or just on a busy weeknight.
- Serving as a side dish to burgers or meatballs.
My Easy Potato Salad with Peas and Mint is a crowd-pleaser - it will be enjoyed by young and old alike. It is a zesty and refreshing spin on a classic salad. I'd love to hear from you in the comments below if you try this recipe.
Alex xx
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Easy Potato Salad with Peas and Mint
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 gm (17.5 oz) baby new potatoes - or large potatoes cut to size. See Note 1
- ¾ cup frozen baby peas See Note 2
- ⅓ cup good quality egg mayonnaise
- ⅓ cup Greek yoghurt
- ½ cup mint leaves - finely chopped
- 1 spring/green onion - finely sliced, the green and white part
- 1 teaspoon lemon zest
- ½ teaspoon honey
- sea salt and freshly ground black pepper - to taste See Note 3
Instructions
- For even cooking, start the potatoes in a saucepan of lightly salted, cold water, ensuring that they are completely submerged. Bring to the boil and cook for 15 to 20 minutes or until tender, then drain in a colander. Set aside to cool. (See Note 1)
- Add some fresh water and salt to the same saucepan and bring to the boil. Prepare a bowl of iced water.Add the peas and bring the water back to the boil, before draining and placing them in the iced water to cool them quickly and maintain their green colour. Drain when cool.
- In a large bowl, mix together the mayonnaise, yoghurt, mint, lemon zest, honey and spring onions to make the dressing.
- When the potatoes are cool, add them along with the peas, to the bowl with the dressing.Season to taste with sea salt and freshly ground black pepper. Add more lemon zest and mint if desired. Serve immediately.
Video
Notes
- Potatoes: you can also use regular potatoes, cut to size if you are unable to find baby potatoes. Waxy potatoes are ideal. The cooking time will depend on the size of your potatoes. If they are not large you should check to see if they are done at about 10 minutes.
- Peas: you can use regular-size peas if you prefer.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add additional fresh mint and lemon zest if you wish.
- Storage: the salad is at its best on the day that it is made. If not serving it immediately, it should be refrigerated. If the salad has been properly stored in the refrigerator, it will last 3 days. However, if it has sat out of the fridge for two hours, I would discard it. But please note, for the best flavour and texture, I do not recommend making it 3 days ahead of when you plan to serve it.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in July 2018. It has been updated with new photos and more information. The recipe remains the same.
Renee says
This was delicious thank you!!! I used green beans and corn (both frozen) to sub for the peas as I didn’t have any. Soooo tasty.
Alexandra says
Hi Renee,
Thanks for trying the recipe - green beans and corn sound like the perfect sub 🙂
So happy you enjoyed the salad!
Kathy says
This is delicious and easy to make, fantastic for picnics and BBQ's
Alexandra says
Hi Kathy, thank you for your feedback on the Potato Salad. I am so happy to hear that you enjoy it and appreciate that you took the time to let me know. 🙂
Christina says
Such a delicious salad - easy to make and full of great flavour. We enjoyed it on our Christmas table, and it is now on regular rotation.
Alexandra says
Thank you so much for sharing, Christina!
Waren Jean says
I tried this yesterday after reading your blog since I have all the ingredients and it turned out well. My family loved it sooo much!
Alexandra says
That makes me so happy to hear, Jean! Thank you 🙂