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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.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 8
Calories 185 kcal
Author Kat Jeter & Melinda Caldwell
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
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!
Calories: 185 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 17 mg | Sodium: 148 mg | Potassium: 570 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 330 IU | Vitamin C: 17.2 mg | Calcium: 20 mg | Iron: 1.2 mg