Minted Pea Spring Potato Salad

Sandra McGrath


I feel like I'm waking up after a long winters sleep! The sun is shining and My cooking is moving toward lighter fresh flavors again.Peas and mint always pared well together. Added with some small new potatoes, lemon and olive oil this dish becomes a perfect side to an Easter buffet.

pinch tips: How to Wash Fruits & Vegetables






15 Min


15 Min


Stove Top


1 1/2 lb
red or new potatoes, small
1 bag(s)
frozen peas
1 bunch
fresh mint leaves (need about 2 tablespoons, chopped)
1 bunch
fresh parsley (need about 2 tablespoons chopped)
eggs, hard boiled
1/4 c
olive oil, extra virgin
1/4 c
lemon juice, fresh
1/4 c
parmesan cheese
salt and pepper to taste

Directions Step-By-Step

wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
Add the bag of frozen peas to the water and turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked. After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
Mix your salad dressing of lemon. olive oil, chopped mint, chopped parsley, salt and pepper. pour all into a bowl or casserole dish and toss everything together. Top with parmesan cheese and serve or chill and serve later.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Collection: Spring Recipes
Other Tag: Quick & Easy
Hashtag: #Spring sides