Potato Salad with Peas

A side dish for all seasons.

This picnic classic makes the easy transition from summer staple to tailgate treat (bonus: if you can boil water you can make this dish). We were fortunate enough to have potatoes, onions and peppers from our CSA to bring the freshness. Peas and dill keep things light(ish) while a hit of mustard keeps your tongue interested.

Equipment Needed: 3 QT Pot w/lid, 2 QT Pot w/lid, 1 QT Pot,  Serving Bowl or Casserole Dish, Chef’s Knife, Cutting Board, Spoon

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Grassy, mineral-y whites to cut through the dressing

Suggested Beer Pairing: Whatever’s in the cooler


  • 2-3 lbs potatoes ($0.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1 green pepper ($1.99/lb)
  • 10 oz frozen peas ($1/10 oz package)
  • 2 eggs (about $2/dozen)
  • 1/4-1/2 C mayonnaise ($3.99/15 oz)
  • 3 TBSP white vinegar ($1.99/32 oz)
  • 3 TBSP deli/brown mustard ($1.99/12 oz)
  • 1 TBSP sugar ($1.39/lb)
  • 2 TSP dried dill ($3.50/2.3 oz jar)
  • Garlic powder ($1.99/2.5 oz jar)
  • Salt
  • Pepper


  • Scrub and wash the potatoes, removing any of the eyes. Leaving the skin on, quarter your spuds and put them in the 3 QT pot. Cover with water, bring to a boil and cook until a fork can slide into a chunk without resistance (about 30 minutes).
  • While the potatoes are boiling put your eggs in the other pot, cover with water and bring to a boil. Once it’s boiling, turn the heat off, cover and let them sit for 12 minutes in the hot water. Drain and pop them in the fridge until you’re ready to mix the salad.
  • While everything else is boiling (we told you there’d be boiling) cover the peas in water in the 1 QT pot and cook per the instructions (usually bring to a boil and simmer for 5 minutes).
  • As you’re waiting for the eggs, tubers and peas in the jacuzzi dice your onion and pepper. Once everything is cooked and drained, pop it in the fridge for an hour to cool everything down.

Be sure to remove the seeds and ribs from the inside before dicing.

  • Once they’re cooled, dice the potatoes into 1 inch chunks and toss them in the serving bowl or dish.

Cut into equally forkable pieces.

  • Shell and cut the eggs into tiny pieces and toss them in along with the peas, onions, mayo, mustard, dill and a couple of dashes of garlic powder. Mix together and more mayo or mustard until everything’s evenly coated; salt and pepper to taste.

Spicy mustard gives the salad a kick to keep you coming back.

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