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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Recipe Information
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
Instructions
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.
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.
Cut the cooled potatoes into halves (or quarters if large) and transfer to a large mixing bowl.
Thinly slice the red onion and add it to the bowl with the potatoes. Add the blanched sugar snap peas as well.
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.
Pour the dressing over the potato and pea mixture and toss gently to coat all the ingredients evenly.
Finely chop the fresh dill and sprinkle it over the salad. Toss lightly again to distribute the dill.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the salad immediately or cover and refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2268 mg | 48% | |
*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.
