English Pea and Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender potatoes and peas tossed with a creamy herb dressing made from Greek yogurt and mayonnaise, finished with fresh dill and chives. This classic cold salad is perfect for picnics and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lbs. baby red potatoes (quartered)
- 10 oz. raw English peas (Trader Joe's or Whole Foods have great options*)
- 1/2 cup plain Greek yogurt (any kind)
- 1/4 cup mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon white wine vinegar
- Zest from one lemon
- 2 tablespoons lemon juice
- 2 teaspoons whole-grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped dill (+more for topping)
- 2 tablespoons fresh chopped chives (+more for topping)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 15m
- Sodium
- 399mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1327mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.