Creamy 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
Scale
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
