A creamy and refreshing Potato Salad with Peas and Dill tossed in a sweet and tangy dressing. This is my go-to potato salad for spring and summer gatherings, made with simple pantry staples and easily customizable for extra flavor!
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Make the best potato salad with this easy recipe! Serve it chilled or warm; either way, it’s a perfect summer side dish.
For a heartier meal, add chopped hard-boiled eggs to this creamy potato salad, making it a satisfying option for a quick lunch or last-minute meal.
Easily customize this recipe with your favorite fresh summer or spring ingredients for a delicious twist!
I also enjoy using this recipe with leftover roasted potatoes; it adds a refreshing touch and makes for a quick, satisfying meal.
Why You’ll Love This Recipe
- Creamy & Refreshing: The combination of tender potatoes and creamy mayonnaise creates a rich, satisfying texture.
- Make-Ahead Friendly: Prepare in advance and refrigerate for a hassle-free, chilled, or room-temperature serving.
- Perfect Side Dish: Pairs beautifully with grilled dishes and summer barbecues.
- Ideal for Gatherings: A crowd-pleaser for potlucks, picnics, and family get-togethers.
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Easy Potato Salad Recipe
Ingredients & Substitutes
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Potatoes: Young baby potatoes, for their thin skin and firm texture. You can also use Yukon Gold or any waxy potatoes for a creamier texture.
Green Peas: Frozen or fresh peas can be used for this recipe.
Green Onion: Green onion (scallions) bulb and greens for a crunchy texture. It can be substituted with red onion or spring onions.
Dill Leaves: Add freshness, slightly tangy, and mildly sweet flavor.
Dressing: Mayonnaise (eggless mayo for vegan option), dijon mustard, honey, paprika powder (or chili powder/flakes), lemon juice, salt, and pepper.
Step-by-Step Instructions
Cooking the potatoes
Step 1: Wash and clean the potatoes or any dirt. Cut them into half or bite-sized pieces.
Step 2: Fill a large pot with 2 liters of water. Add the cut potatoes and 1 tsp salt. Bring to a boil and cook till the potatoes are cooked through and fork tender. (This can take around 15 minutes)
Step 3: Drain the water off using a colander and let the potatoes dry and cool down.
Cooking the peas
Step 4: Keep a bowl of ice-cold water ready. Boil 2 cups of water in a small pot or saucepan.
Step 5: Add the frozen or fresh peas to the boiling water and cook for 2-3 minutes (till the peas are soft).
Step 6: Strain off the water and transfer the cooked peas into the ice bath. This helps retain the vibrant green color of the peas after cooking. Let the peas sit for 5 minutes and then strain off the water. Let the water dry from the peas before adding them to the salad.
Salad Dressing
Step 7: In a small bowl, add 1 cup of mayonnaise, 1 tsp of Dijon mustard, 1 tsp of honey, ½ tsp of paprika powder or red chili flakes, ½ tablespoon of fresh lemon juice, ½ tsp salt, and ½ tsp of freshly ground black peppercorns. (Add 1 tsp of lemon zest for some extra freshness).
Step 8: Mix the ingredients well with a fork. Taste and adjust the seasoning according to preference.
Bring it all together
Step 9: In a large mixing bowl, add the cooked potatoes, boiled peas, ½ cup of chopped green onions, ½ cup of chopped fresh dill leaves, and the dressing. Toss well with large salad spoons and serve immediately or chilled for a cooling summer salad.
Garnish with some fresh herbs like chives and mint leaves and some extra paprika for color.
Tips
Make Ahead: Prepare the salad with the dressing and refrigerate until ready to serve. Enjoy it chilled or let it come to room temperature before serving.
Vegan Options: Use vegan mayonnaise or Greek yogurt.
Fresh Herbs: As per preference, garnish with herbs like chives, mint, parsley, or coriander leaves.
Variations
Great additions to this spring potato salad include classic chopped hard-boiled eggs, a splash of apple cider vinegar for extra zing, tangy dill pickles, crispy fried onions, crunchy red bell peppers, grainy mustard, and a hint of garlic powder for added depth of flavor.
Add a combination of different herbs with dill leaves like chives, mint, fresh parsley, or cilantro.
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FAQs
What To Serve With Potato Salad?
Potato and pea salad can be enjoyed as a meal or as a quick side dish with grilled chicken, pan-fried salmon, roasted vegetables, hot barbeques, or grilled or boiled corn.
Storing and Reusing Leftovers
To store leftover potato salad, keep it in an airtight container in the fridge for up to 4 days. If it starts to dry out, you can add a bit of extra dressing to freshen it up. I don’t recommend freezing potato salad, as the texture may change when thawed.
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Creamy Potato Salad with Peas and Dill
Equipments
- 1 Pot
Ingredients
- 500 gms Baby Potato
- 1 cup Green Peas
- ½ cup Green Onions (Scallions)
- ½ cup Dill leaves
- 1 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Honey
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Pepper
- ½ tbsp Lemon juice
Instructions
Cooking the Potatoes
- Wash and clean the potatoes thoroughly. Cut them into halves or bite-sized pieces.500 gms Baby Potato
- In a large pot, bring 2 liters of water to a boil. Add the potatoes and 1 teaspoon of salt. Cook until tender, about 15 minutes.
- Drain using a colander and let the potatoes cool and dry.
Cooking the Peas
- Prepare a bowl of ice-cold water. In a small pot, bring 2 cups of water to a boil.
- Add fresh or frozen peas and cook for 2-3 minutes until soft.1 cup Green Peas
- Drain and immediately transfer the peas to the ice bath to retain their vibrant color. Let sit for 5 minutes, then drain and dry.
Making the Dressing
- In a small bowl, mix together: mayonnaise, Dijon mustard, honey, paprika or red chili flakes, fresh lemon juice, salt, and ground black pepper (Optional: 1 teaspoon lemon zest for extra freshness)1 cup Mayonnaise, 1 tsp Dijon Mustard, 1 tsp Honey, ½ tsp Paprika, ½ tsp Salt, ½ tsp Pepper, ½ tbsp Lemon juice
- Stir well and adjust the seasoning to taste.
Assembling the Salad
- In a large bowl, combine the cooked potatoes, peas, ½ cup chopped green onion, ½ cup chopped fresh dill, and the dressing. Toss well.½ cup Green Onions (Scallions), ½ cup Dill leaves
- Serve immediately or chill for a refreshing summer salad. Garnish with fresh herbs like chives and mint, and a sprinkle of paprika for color.
Notes
- Cooking Tip: Avoid overcooking the peas, as it can make them tough and reduce their natural sweetness.
- Make-Ahead: Prepare the salad with the dressing and refrigerate until ready to serve. Enjoy chilled or at room temperature.
- Vegan Option: Substitute with vegan mayonnaise or Greek yogurt.
- Fresh Herbs: Garnish with your choice of herbs like chives, mint, parsley, or coriander
Nutrition (Estimates Only)
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This worked exactly as written, thanks!