Potato Salad with English Peas

This Potato Salad with English Peas is the perfect complement to our light and delicious seasonal menu.

Potato Salad with English Peas
Makes 4 servings
  • 1 (24-ounce) bag baby red potatoes, halved lengthwise
  • 2¼ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter, melted
  • 1½ tablespoons mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground black pepper
  • ½ cup frozen English peas, thawed
  • Garnish: chopped fresh dill, ground black pepper
  1. In a medium saucepan, combine potatoes, 2 teaspoons salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, about 15 minutes. Drain potatoes. Place in an ice water bath to stop the cooking process; drain well.
  2. In a large bowl, stir together butter, mayonnaise, dill, mustard, vinegar, pepper, and remaining ¼ teaspoon salt until smooth. Stir in potatoes and peas until coated. Cover and refrigerate for at least 30 minutes. Garnish with dill and pepper, if desired.

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