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Creamy Spring Pea and Potato Salad

A fresh and creamy potato salad with sweet peas, a light dressing, and simple herbs. Perfect for spring gatherings, Easter meals, or easy family dinners.
Print Recipe
Creamy Spring Pea and Potato Salad
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

  • 2 lbs baby potatoes, halved
  • 1 cup frozen peas, thawed
  • 1/4 cup red onion, finely diced
  • 1/2 cup mayonnaise see notes
  • 2 tbsp sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook for about 12 to 15 minutes, or until fork tender.
  • Drain and let cool slightly.
  • In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth.
  • Add the cooked potatoes, peas, and red onion to the bowl. Gently toss until everything is evenly coated.
  • Stir in the fresh parsley.Let the salad sit for about 10 to 15 minutes before serving to allow the flavors to come together.
  • Serve slightly warm or chilled, depending on your preference, and enjoy a side dish that feels just right for spring.

Notes

I make two batches of this because I am not a lover of mayonnaise. I like Miracle Whip, I know that makes me weird but I do. So I substitute it out for the mayo in my batch. 
Servings: 6