Have yourself a fancy little picnic with a pea and potato salad everyone will love. This versatile salad isn't only tasty on its own, but it makes for the perfect sandwich filling that even your little ones won't be able to resist. It's the perfect picnic side.
How to Make an Easy Pea & Potato Salad
Waxy potatoes work best in potato salads. Try Yukon gold for a smooth texture with a more nutty flavor, or red potatoes for a sweeter taste. This recipe serves 6.
Ingredients
- 2½ pounds potatoes
- 4 strips cooked bacon, chopped (optional)
- ¾ cup mayo
- ½ cup sour cream
- 1 tablespoon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen green peas, thawed (or fresh peas if you have them, uncooked)
- 3 hard-boiled eggs, chopped
- ¼ cup red onion, chopped small
- 2 green onions, chopped
- 4 radishes, halved and sliced
- A few sprigs of chopped parsley for garnish
Looking for a vegan option? Substitute regular bacon for some plant-based bacon and swap out regular mayonnaise and sour cream for vegan options. Whip up a vegan sour cream by blending 1 cup raw cashews (soaked for 4 hours or overnight), ¼ cup water, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and salt to taste in a food processor or blender.
Instructions
- Bring the uncut, unpeeled potatoes to a boil in a large pot of salted water. Turn the heat down to a simmer and cook the potatoes until they're tender when poked with a fork.
- Drain the potatoes and let them cool for about 45 minutes. Once cooled, either peel them or leave the peels on, as you prefer, and cut them into bite-sized pieces.
- Add the potatoes to a large mixing bowl. Refrigerate them for about two hours uncovered.
- While the cut potatoes are chilling, fry the bacon until it just begins to turn crisp. Remove the strips to a plate covered with paper towels and let the bacon cool.
- Chop the bacon into small pieces and add them to the bowl of potatoes. You can skip this step entirely if you don't want to add bacon to your salad.
- In a separate mixing bowl, combine the mayo, sour cream, mustard, salt, and pepper and stir. Add the peas, eggs, radishes, green onions, and onions and stir again.
- Pull the bowl of potatoes (and bacon) from the fridge, scrape the mayo mixture into it, and gently stir everything together.
- Cover the bowl, return it to the refrigerator, and chill for at least 1 hour before serving.
- When it's time to serve, transfer the salad to a serving bowl and sprinkle the parsley over it for garnish.
Storage
Keep your salad in the fridge until you're ready to serve. If you're bringing it to a party or a picnic, keep it in a cooler with ice packs so it stays chilled. Eat within three days.
Picnic-Ready Potato Salad With Peas
Everyone loves a good potato salad at a picnic. Blow your friends away with a dish with the smokey flavors of bacon mixed with creamy potatoes and sweet, earthy green peas. We won't blame you if this turns into your go-to spud recipe.
