I love experimenting and creating new recipes but who doesn’t love good old-fashioned potato salad? Mine’s pretty much a classic skins-on potato salad with peas added for their bright flavor and nutritional punch. I prefer to use red potatoes because I love their flavor and texture, plus their skins look so beautiful in this salad (another nutritional punch)! Of course, you can peel the potatoes if you prefer but if you’ve never tried it this way, give it a shot and see what you think.
Red skins, bright green peas, celery and red onions all combine to make this a very colorful and flavorful salad, so it makes an attractive and delicious side dish for a summer cookout or picnic.
A couple of notes about my recipe: I dice my potatoes before cooking for two reasons:
- I like to rinse the starchiness off of them before cooking
- They cook faster, which is a big bonus in the middle of summer
Also, I don’t add sugar to my potato salad – I prefer mine savory over sweet but if you want to add some, it’s your call.
Classic Potato Salad with Peas Recipe
- 12 medium red potatoes (3.5 lbs.), scrubbed well, diced into large chunks and rinsed well
- 1 teaspoon kosher salt (for cooking the potatoes)
- 3 tablespoons white vinegar
- 4 boiled eggs, diced
- 1 1/4 cup diced or sliced celery
- 3/4 cup diced red onion
- 1 1/2 cups green peas (if using frozen, thaw and drain well)
- 1/2 teaspoon each kosher salt and black pepper
- 1 1/2 tablespoons Dijon mustard
- 1 (generous) cup mayonnaise (I prefer the olive oil kind)
- Minced parsley or scallions for serving (optional)
Place clean, rinsed potato chunks in a large pot, cover by a few inches with cold water and bring to a boil. Cook for about 15 minutes or just until fork-tender, and drain well. (I typically skim the starchy bubbles from the top with a slotted spoon as they’re cooking to help prevent boil-overs) Rinse briefly with cold water, drain very well and return to pan.
While they’re still warm, sprinkle potatoes with vinegar, stir well and set aside to cool about 30 minutes. I stir mine again a few times while they’re cooling, to help speed up the cooling process.
In the meantime, dice your boiled eggs, celery, and red onion. If using frozen peas, make sure they’re thawed and drained well. Add everything to your cooled potatoes.
Add salt and pepper and stir everything together.
Add Dijon and mayo and stir well, until it’s all incorporated and everything is evenly covered.
Refrigerate for at least 4 hours – I like to let mine sit overnight for the best flavor. Sprinkle with freshly chopped parsley or scallions before serving.
- If you don’t like peas, omit them
- If you prefer your potato salad more “mustardy” add more Dijon or switch it out for classic yellow mustard
- Skins are also optional – peel the potatoes if you prefer
- If you don’t have red onions, white onions or diced scallions will work just fine
- Like potato salad with bacon? Hey, throw some bacon in there.
- Again, if you like your potato salad sweet, you can certainly add a little sugar
Aside from the peas, this is a classic skins-on all American potato salad and one that’s always a hit with my family and friends.
How do you like your potato salad? (or do you hate it?) Leave me a comment and let me know!