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bacon potato salad with peas
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English Pea and Potato Salad

English Pea and Potato Salad is a light, fresh spring potato salad recipe with bright English peas, bacon, dill, and a creamy vinaigrette that is perfect side dish for Easter.
Course Side
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 185kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 pound Red potatoes small
  • ¼ cup Butter melted
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Apple cider vinegar
  • 3 tablespoons Mayonnaise
  • 1 tablespoon + ¼ teaspoon Salt
  • 1 cup Peas frozen
  • 3 tablespoons Red onion chopped
  • 4 slices Cooked Bacon chopped
  • 2 tablespoons Dill chopped

Instructions

  • Bring a large pot of water to boil. Add 1 tablespoon of salt and red potatoes. Cook for 15 minutes or until potatoes are fork tender.
  • While the potatoes cook place one cup of frozen peas aside to let them thaw.
  • Remove the potatoes from the water and pat dry with a paper towel. Cut each potato in half and place in a large bowl.
  • Pour the melted butter over the potatoes and toss gently to coat them.
  • In a small bowl combine Dijon mustard, apple cider vinegar, mayonnaise, and ¼ teaspoon of salt. Whisk together.
  • Add peas, red onion, and bacon to the bowl of potatoes and pour the Dijon mixture over them. Toss everything together gently until it is coated.
  • Pour the potato salad into the serving bowl and top with the dill.
  • Enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 570mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 17.2mg | Calcium: 20mg | Iron: 1.2mg