Creamy Potato Salad With Peas and Red Onion
40 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Creamy, tangy, and properly seasoned, this potato salad gets lift from Dijon and apple cider vinegar, sweetness from peas, and a little bite from red onion so every forkful has balance.
It is the make-ahead side you want for cookouts, picnics, and potlucks, and it plays just as nice with grilled steak or salmon as it does with burgers.
Ingredients (6 servings)
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Ingredients:
- 2 lb red potatoes, peeled, cubed red potatoes 2 lb
- ½ cup frozen green peas, thawed frozen green peas 2.73 oz
- ⅓ cup red onions, finely chopped red onions 0.11 lb
- 2 eggs, hard-boiled, chopped (optional) large eggs 2 ct
- ½ cup mayonnaise mayonnaise 4 fl oz
- ¼ cup sour cream sour cream 2 oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp granulated sugar granulated sugar
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Potato Salad With Peas and Red Onion
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Prep the veg and eggs
Thaw peas under cool running water, then pat very dry so they do not water down the dressing.
Peel and cube the red potatoes into even 3/4 inch pieces for consistent cooking.
Finely chop the red onion and, if you prefer it milder, soak it in ice water for 10 minutes, then drain well.
If using eggs, hard-boil them now, cool in ice water, peel, and chop.
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Cook the potatoes right
Place potatoes in a pot, cover with cold water by 1 inch, and season the water generously with salt until it tastes like the sea.
Add 1 teaspoon of the apple cider vinegar from the recipe to help the potatoes hold their shape, then bring to a steady simmer over medium heat.
Cook until a knife slides in with slight resistance, about 10 to 12 minutes.
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Drain and season while warm
Drain the potatoes well, then return them to the hot pot for 1 to 2 minutes to steam off excess moisture.
Drizzle 2 teaspoons more of the apple cider vinegar over the warm potatoes, toss gently, and let them sit 5 minutes to absorb that flavor.
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Whisk the creamy dressing
In a large bowl, whisk together mayonnaise, sour cream, Dijon, sugar, garlic powder, remaining salt, remaining black pepper, and any remaining vinegar if you held some back for the dressing.
For an extra silky texture, whisk in 1 tablespoon of the hot potato cooking water until smooth.
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Fold everything together
While the potatoes are warm but not steaming hot, gently fold them into the dressing until coated.
Fold in the peas, well-drained red onion, and chopped eggs if using, keeping the pieces intact.
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Chill, taste, and finish
Cover and chill for at least 1 hour so the flavors get friendly, 4 hours is even better.
Taste and adjust with a pinch more salt, black pepper, or a splash of vinegar if you want extra tang, then serve cold or cool.
Substitutions
- Sour cream -> Full-fat Greek yogurt
- Greek yogurt brings a tangy brightness and a slightly lighter feel while keeping the dressing creamy and lush.
- Red potatoes -> Yukon Gold potatoes
- Yukon Golds stay creamy yet hold their shape, giving a buttery texture that plays beautifully with the tangy dressing.
- Peas -> Chopped sugar snap peas or grilled asparagus coins
- Both swaps keep the pop of green while adding fresh crunch, and grilled asparagus adds a subtle smoky note that flatters the creamy base.
Tips
- Salt the water like you mean it
- Seasoning the cooking water penetrates the potatoes from the inside out, so the salad tastes seasoned, not just coated.
- Start in cold water
- Cold water and an even dice ensure the potatoes cook uniformly without blowing out their edges.
- Hit warm potatoes with acid
- A splash of vinegar on warm potatoes gets absorbed fast and balances the richness of mayo and sour cream.
- Steam-dry for zero watery dressing
- After draining, let the potatoes sit in the hot pot to evaporate moisture so the dressing clings instead of sliding off.
- Tame the onion bite
- A quick ice-water soak takes the edge off raw onion while keeping its crunch and color.
- Chill time equals flavor time
- This salad tastes best after at least 1 hour in the fridge, and it holds beautifully for 24 hours in a glass container.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 16 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my potatoes turn mushy or fall apart?
- They were either overcooked or cut too small. Aim for 3/4 inch cubes, start in cold water, simmer gently instead of boiling hard, and pull them when a knife meets slight resistance.
- How do I keep the salad from getting watery?
- Steam-dry the potatoes after draining, thaw and pat the peas dry, and drain the onion well. A spoonful of potato cooking water in the dressing helps emulsify rather than thin it.
- My salad tastes flat. What should I add?
- Add a pinch of salt first, then a splash of vinegar for brightness, and finish with a few grinds of black pepper. Sugar is already in the recipe to round the acidity, so balance in that order.
- Can I make this ahead?
- Yes. Make it up to 24 hours ahead and keep it chilled. If it tightens up in the fridge, stir in a tablespoon of mayo or a splash of milk to loosen before serving.
- I do not like raw onion. What can I use?
- Use thinly sliced scallions for a softer flavor or soak the red onion in ice water for 10 minutes to mellow it while keeping color and crunch.
- Can I skip the mayo?
- Use all Greek yogurt and whisk in a tablespoon of good olive oil for body. It will be tangier and lighter but still creamy.
Serving Suggestions
This salad loves a little drama, so top it with a dusting of smoked paprika or a shower of fresh dill to wake up the creamy richness.
Serve it with grilled salmon, steak, or juicy sausages, and if you are feeling playful, add crisp bacon bits or chopped cornichons for salty-sour bursts that keep every bite interesting.
More pairings:
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