Saturday, May 17, 2014

Potato Salad with Peas

My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead.

In this version, I added some green peas to her basic potato salad recipe. It's a delicious and healthy side dish for spring, summer, or anytime!


1 pound medium-size red potatoes, unpeeled
1 cup frozen peas, thawed
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the peas, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings


  1. Now that's a great way to do it! I am so going to try this - is there a reason you don't pre-cook the peas lightly? Cheers from Carole's Chatter

    1. Carole -
      The frozen peas are already partially cooked (blanched), and they're tender enough for me this way. If you want them softer, certainly cook them a bit before adding them to the salad. I'm all for customizing recipes. That's how I find much of my inspiration.
      - Mary

  2. It is definitely the time of year for peas and salads. Thanks for sharing this with us on foodie friday. Pinning it.