A fun twist on potato salad, this Creamy Dill Potato Pea Salad is a delicious side dish that the whole family will love!
Dill Potato Salad with Peas Recipe
Snap peas are a current favorite in our house, with Ella requesting them nearly every day for lunch – so I thought it might be fun to incorporate them into supper side dish… and just to be a total mom, I paired it with one of her least favorite vegetables: potatoes.
Yup, as a direct result of my dad’s potato obsession, my daughter had instituted a blanket ban on the veg. Even french fries were not safe from banishment, that’s how deep this hatred went.
But, she was willing to try them when combined with her favorite veg in this creamy salad (under the premise that if she didn’t like it, she could just eat the snap peas and leave the potatoes on her plate) and to her shock, she loved the potatoes prepared this way and even went back for seconds… and then thirds!
This creamy potato pea salad is a study in contrasts and is lick-the-spoon delicious.
First, we roasted the peas and potatoes – to make the peas even crunchier and the potatoes softer. We seasoned them both with a bit of salt and pepper and a good swig of olive oil.
Next we coated the veggies in a delicious homemade dressing consisting of green onions, dill, dijon mustard and mayo. It had that perfect combination of tart and sweet, bitter and salty. The texture combo of the soft potatoes and crunch snap peas also helps make this salad an utter pleasure.
This would be the perfect side dish for a BBQ and the leftovers are even more delicious – if you manage to have any, that is.
Ingredients for Potato Pea Salad
- 3 cups potatoes, chopped (1 1/2 lbs)
- 2 cups sugar snap peas (1 lb)
- 2 Tablespoons oil
- 2 1/2 Tablespoons mayonnaise
- 2 1/2 teaspoons dijon mustard
- 2 green onions, chopped
- 3 springs fresh dill, chopped
- Salt and pepper, to taste
Tip: you can replace the fresh dill with 1 teaspoon dried dill.
Kitchen Tools You May Find Helpful
- Casserole dish or cookie sheet
- Measuring cups and spoons
- Sharp kitchen knife
- Mixing bowl
How to Make Dill Potato Salad
Preheat oven to 450F
Scrub potatoes and chop into 1/2″ pieces. Place in casserole dish and drizzle with 1 Tablespoon oil and season with salt and pepper, to taste.
Roast potatoes for 20-25 minutes.
Meanwhile, clean snap peas and toss in a second casserole dish with remaining oil and season with salt and pepper, to taste. Roast for 8-10 minutes. (Add halfway into the potato roasting period.)
You can prepare this salad hot or cold. If you prefer it cold, place the peas and potatoes in the fridge until chilled before proceeding to the next step.
In a large bowl, combine the mayonnaise and dijon mustard. Add the potatoes, peas, green onions, and dill. Taste and add extra salt and pepper, as needed.
Grab your free printable for our creamy dilly potato and pea salad recipe:
This super simple potato pea salad is crunchy, creamy and downright delicious. It’s a low-maintenance side dish that even non-veggie lovers will go crazy for.