Picnic Potato Salad with Peas Cucumber and Pecorino
Brighten up your next outdoor gathering with this Picnic Potato Salad with Peas, Cucumber, and Pecorino—a delightful twist on the classic potato salad. Featuring tender baby potatoes, crisp cucumbers, and sweet peas, this refreshing salad is elevated by the salty, nutty flavor of shaved Pecorino cheese. Fresh parsley and dill add an herbaceous burst, while a tangy lemon-Dijon dressing ties it all together with a zesty flair. Perfect for picnics, BBQs, or potlucks, this quick and easy side dish is as versatile as it is vibrant. Ready in just 35 minutes and bursting with seasonal produce, it’s a light, flavorful option to serve chilled or at room temperature.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 cup Fresh or frozen peas
- 1 medium Cucumber
- 0.5 cup Pecorino cheese
- 0.25 cup Fresh parsley leaves
- 2 tablespoons Fresh dill
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15–20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare an ice bath by filling a large bowl with ice water. If using frozen peas, cook them in a small pot of boiling water for 1–2 minutes, until bright green and just tender. If using fresh peas, they can be added directly to the ice bath in the next step.
Transfer the cooked peas to the ice bath to stop the cooking process and keep them vibrant. Drain the peas and set aside.
Drain the potatoes and let them cool slightly. Cut them into halves or quarters, depending on their size, and transfer them to a large mixing bowl.
Slice the cucumber lengthwise, scoop out the seeds with a spoon (if desired), and cut into half-moon slices. Add the cucumber and peas to the bowl with the potatoes.
Using a vegetable peeler, shave the Pecorino cheese into thin ribbons. Add the cheese to the mixing bowl.
Chop the parsley and dill finely and add them to the mixture.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper. Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 17.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
