Dilled Potato Salad With Peas
A refreshing and creamy potato salad with fresh dill, peas, and tangy yogurt, perfect for picnics, gatherings, or as a light side dish with a burst of herb flavor.
Ingredients
- 3 lb. small red new potatoes ⓘ
- 1/4 c. green onion sliced ⓘ
- hard-boiled eggs (if desired) ⓘ
- 2 Tbsp. lemon juice
- 1 or 2 Tbsp. snipped fresh dill or 2 tsp. dried dill ⓘ
- 1/2 tsp. salt ⓘ
- 1 (11 oz.) pkg. frozen peas ⓘ
- 1 c. plain yogurt ⓘ
- 1/3 c. light mayonnaise ⓘ
- 1 or 2 cloves garlic minced ⓘ
- 1/2 tsp. sugar ⓘ
- 1/4 tsp. pepper ⓘ
Instructions
- Wash the new potatoes, then cut into 1/4-inch slices.
- Cook the potatoes in a large saucepan with boiling water to cover, then boil gently for 10 minutes or until just tender.
- Drain the potatoes and allow them to cool.
- In a large bowl, combine cooked potatoes, sliced green onions, frozen peas (thawed), and chopped hard-boiled eggs if desired.
- In a separate small bowl, whisk together lemon juice, dill, salt, garlic, sugar, pepper, yogurt, and mayonnaise to make the dressing.
- Pour the dressing over the potato mixture and toss gently to combine.
- Serve immediately or chill before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream along with the yogurt. If you prefer a tangy kick, swap out the light mayonnaise for a zesty vinaigrette. Fresh dill can be replaced with dried dill if fresh is unavailable, just be cautious with the quantity as dried herbs are more potent. This salad is perfect for potlucks and pairs beautifully with Egg Nog Cake.
Serving Suggestions
Serve this dilled potato salad chilled or at room temperature as a refreshing side dish for grilled meats or sandwiches. It complements various main courses and works well for picnics and barbecues. For an added crunch, sprinkle some toasted nuts on top before serving. This salad also pairs excellently with Lemon And Lime Salad Mold.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time. To reheat, gently warm the potato salad in the microwave for about 30 seconds, but serving it cold is typically preferred. Avoid freezing as the texture of the potatoes may change.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Potato Salad With Peas contains roughly 444 calories, with 12g protein, 83g carbohydrates, and 10g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, this potato salad can be made a day in advance. Just prepare the salad and dressing, then mix them together before serving. However, it’s best to store the dressing separately and combine it with the potatoes and peas right before serving to maintain freshness.
What can I substitute for yogurt in this recipe?
If you don’t have yogurt, you can substitute with sour cream or buttermilk for a similar tangy flavor. For a lighter option, consider using a mix of mayonnaise and a bit of vinegar or lemon juice to achieve a creamy consistency without yogurt.
Is this potato salad suitable for vegetarians?
Yes, this dilled potato salad is a great option for vegetarian recipes. Just omit the hard-boiled eggs if you prefer a strictly vegan version, and you’ll still have a delicious, filling salad that everyone can enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).