English Peas and Potato Salad with Dill and Mint

This English pea and potato salad is a lively, textured twist on classic potato salad. Tender baby red potatoes and bright English peas are coated in a creamy dressing made from Greek yogurt, mayonnaise, vinegars, lemon, whole-grain mustard, and fresh herbs. The result is a flavorful, refreshing side that works for picnics, potlucks, BBQs, or a simple family meal.

Creamy English Pea Salad

Swap out your usual potato salad for this vibrant English pea and potato salad. The contrast between the creamy dressing and the slightly firm potatoes, plus the pop of fresh peas and herbs, makes every bite interesting. It’s easy to prepare, travels well, and improves after sitting a few hours so the flavors meld together.

Why you’ll love it!

• Makes a creamy, satisfying potato salad that still feels fresh.
• Simple ingredients and minimal prep—great for weeknight cooking or entertaining.
• Versatile: serve warm, at room temperature, or chilled.

Ingredients for Green Pea Salad

• 3 lbs. baby red potatoes, quartered
• 10 oz. raw English peas (if unavailable, frozen peas work well)
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 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, plus extra for topping
• 2 tablespoons fresh chopped chives, plus extra for topping

How to Make English Pea Potato Salad

Boil the potatoes

Fill a large pot with water and salt it generously. Bring to a rolling boil, add the quartered baby red potatoes, and cook until they are fork-tender, about 15 minutes depending on size. The potatoes should hold their shape with a slight bite—avoid overcooking.

Blanch the peas

During the last 2 minutes of the potatoes’ cooking time, add the English peas to the boiling water and blanch briefly. Drain the potatoes and peas together and rinse under cold water to stop the cooking. Set aside to cool.

Prepare the dressing

In a large bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, white wine vinegar, lemon zest, lemon juice, whole-grain mustard, salt, pepper, chopped dill, and chives until smooth and well combined.

Combine and coat

Add the drained potatoes and peas to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

Let it chill

Cover the salad and refrigerate for at least one hour. Chilling allows the flavors to meld; for best flavor, let it rest longer if time allows.

Season and serve

Before serving, stir the salad, then top with additional chopped dill and chives. Adjust seasoning and serve chilled or at room temperature. This salad pairs well with grilled meats, sandwiches, or as part of a buffet spread.

The Secret to Amazing Potato Salad

Don’t overcook the potatoes

Cook the potatoes until they’re tender but still hold their shape. Overcooked potatoes fall apart and become mushy once mixed with the dressing.

Let the potatoes cool

Allow the potatoes to cool slightly before tossing with the dressing. Mixing while they’re still very hot can break them down and thin the dressing.

Easy Mix-In Options

• Spice it up: Add a pinch of red pepper flakes, diced jalapeño, or a splash of hot sauce for heat.
• Extra vegetables: Stir in diced bell pepper or finely chopped red onion for crunch and color.
• Eggs: Chopped hard-boiled eggs make the salad heartier.
• Bacon: Crispy bacon bits add savory, smoky richness.

Storage

Store the salad in an airtight container in the refrigerator. It keeps well for up to 5 days. The flavors develop over time, so this salad is ideal for making in advance—the texture stays pleasing thanks to the firm potatoes and fresh peas.

Tips & Notes

• If fresh raw English peas are not available, frozen peas are an excellent substitute—thaw or briefly blanch them.
• For a lighter dressing, increase the proportion of Greek yogurt and reduce mayo slightly.
• Make the salad a few hours ahead for the best flavor; it tastes even better the next day.

Nutrition

Approximate nutrition per serving: Calories 240 kcal, Carbohydrates 37 g, Protein 6 g, Fat 8 g, Fiber 4 g, Sugar 4 g. These values are estimates and should be used as a guide.

More Potato Salad Recipes (ideas)

• Instant Pot Potato Salad
• Vegan Potato Salad
• Loaded Baked Potato Salad
• Red Potato Salad