Creamy Potato Salad with Peas and Dill Recipe
Introduction
This Creamy Potato Salad with Peas and Dill is a refreshing and comforting side dish perfect for picnics, barbecues, or weeknight dinners. The combination of tender potatoes, sweet peas, and fragrant dill in a creamy dressing makes it a crowd-pleaser every time.
Ingredients
- 4 cups potatoes, peeled and diced
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
Instructions
- Step 1: Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain and allow to cool slightly.
- Step 2: In a large bowl, combine the cooked potatoes, thawed peas, mayonnaise, and chopped dill. Gently mix until everything is evenly coated with the dressing.
- Step 3: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill.
Tips & Variations
- Use Yukon Gold potatoes for a creamier texture and buttery flavor.
- Add a squeeze of lemon juice or a teaspoon of Dijon mustard to the dressing for extra tang.
- For added crunch, stir in chopped celery or red onion.
- Fresh dill can be replaced with parsley or chives if preferred.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be brought to room temperature for about 15 minutes before eating if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, this salad can be made up to 24 hours in advance, which allows the flavors to develop nicely. Just keep it refrigerated until ready to serve.
Can I use fresh peas instead of frozen peas?
Absolutely. If using fresh peas, blanch them briefly in boiling water for 1-2 minutes, then drain and cool before adding to the salad.
PrintCreamy Potato Salad with Peas and Dill Recipe
This creamy potato salad with peas and dill is a refreshing and flavorful side dish perfect for picnics, barbecues, or as a light meal accompaniment. Boiled potatoes are combined with sweet peas and a tangy mayonnaise dressing, then chilled to allow the flavors to meld, offering a classic and easy-to-make salad with a hint of fresh dill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups potatoes, peeled and diced
- 1 cup fresh or frozen peas
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the Potatoes: Place the peeled and diced potatoes in a large pot of salted water. Bring to a boil and cook until tender but firm, about 10-15 minutes. Drain and let cool slightly.
- Prepare the Peas: If using fresh peas, blanch them in boiling water for 2-3 minutes then drain. If using frozen peas, thaw them by rinsing in cold water.
- Mix Salad: In a large bowl, combine the cooked potatoes and peas. Add the mayonnaise and chopped fresh dill. Stir gently until all ingredients are evenly coated.
- Season: Add salt and black pepper to taste. Mix again to distribute the seasoning.
- Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to develop and the salad to become nicely chilled.
Notes
- Use Yukon Gold or red potatoes for best texture and flavor.
- Fresh dill adds a bright herbal note; dried dill can be used but reduce quantity.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- For added crunch, consider mixing in finely chopped celery or red onion.
- Serve chilled for optimal taste.
Keywords: potato salad, creamy potato salad, peas, dill, side dish, picnic recipe, easy salad
