Potato Sugar Snap Pea Salad
Bright, fresh, and perfectly balanced, this Potato Sugar Snap Pea Salad is a vibrant twist on a classic. Featuring tender baby potatoes, crisp blanched sugar snap peas, and the subtle bite of red onion, all tossed in a zesty Dijon mustard and white wine vinegar dressing, this salad is a textural and flavor-packed delight. Fresh dill adds an herbaceous finish, making it an ideal side dish for picnics, barbecues, or light meals. Ready in just 35 minutes, this easy-to-make recipe is both satisfying and nutritious, appealing to vegetarians and anyone seeking wholesome, seasonal flavors. Serve it chilled or at room temperature for the ultimate crowd-pleasing dish! Keywords: potato salad recipe, sugar snap pea salad, healthy summer salad, dill dressing, vegetable side dish.
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Ingredients
- 500 g Baby potatoes
- 150 g Sugar snap peas
- 0.5 Red onion
- 2 tbsp Fresh dill
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 1 Garlic clove
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
Directions
Step 1
Place the baby potatoes in a large pot of cold, salted water. Bring to a boil, then lower the heat and simmer for 13-15 minutes until the potatoes are fork-tender. Drain and allow to cool slightly.
Step 2
While the potatoes are cooking, bring another pot of salted water to a boil. Add the sugar snap peas and blanch for 1-2 minutes until bright green and just tender. Immediately drain and transfer to an ice water bath to stop the cooking process. Drain and pat dry.
Step 3
Cut the cooled potatoes into halves (or quarters if large) and transfer to a large mixing bowl.
Step 4
Thinly slice the red onion and add it to the bowl with the potatoes. Add the blanched sugar snap peas as well.
Step 5
In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, minced garlic clove, salt, and freshly ground black pepper to create the dressing.
Step 6
Pour the dressing over the potato and pea mixture and toss gently to coat all the ingredients evenly.
Step 7
Finely chop the fresh dill and sprinkle it over the salad. Toss lightly again to distribute the dill.
Step 8
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 9
Serve the salad immediately or cover and refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
| Serving size | (812.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 945.1 |
| Total Fat 45.2g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1665.4mg | 0% |
| Total Carbohydrate 118.1g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 13.8g | |
| Protein 18.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.9mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 2268.4mg | 0% |
Source of Calories