Best Minted Pea Spring Potato Salad Recipes

Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

Potato Salad with Mint and Peas image

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

Steps:

Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

Minted Pea Spring Potato Salad image

Provided by Sandra McGrath @SandyJJ

Categories Vegetables

Number Of Ingredients 9

1 1/2 pound(s) red or new potatoes, small
1 bag(s) frozen peas (12 oz)
1 bunch(es) fresh mint leaves (need about 2 tablespoons, chopped)
1 bunch(es) fresh parsley (need about 2 tablespoons chopped)
4 - eggs, hard boiled
1/4 cup(s) olive oil, extra virgin
1/4 cup(s) lemon juice, fresh
1/4 cup(s) Parmesan cheese
- salt and pepper, to taste

Steps:

Wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. Cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
Add the bag of frozen peas to the water.
Turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked.
After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
Pour all into a bowl or casserole dish and toss everything together.
Top with Parmesan cheese and serve or chill and serve later.