Real Recipes From Real Home Cooks ®

minted pea spring potato salad

(2 ratings)
Blue Ribbon Recipe by
Sandra McGrath
Harrisville, RI

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

Blue Ribbon Recipe

While this is called potato salad, it's not the traditional creamy potato salad you think of from a BBQ. It's really a side dish filled with fresh mint, parsley, potatoes, peas, and hard-boiled eggs. It's a fresh salad perfect for spring. Everything is dressed in a light lemony dressing that adds a little zing to the salad. A fresh Easter side dish option.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For minted pea spring potato salad

  • 1 1/2 lb
    red or new potatoes, small
  • 1 bag
    frozen peas (12 oz)
  • 1 bunch
    fresh mint leaves (need about 2 tablespoons, chopped)
  • 1 bunch
    fresh parsley (need about 2 tablespoons chopped)
  • 4
    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

How To Make minted pea spring potato salad

Test Kitchen Tips
Our potatoes must have been cut larger and took about 30 minutes to boil. Do the fork-test after 10 minutes and keep checking.
  • Boiling potatoes and eggs.
    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.
  • Frozen peas added to the water.
    Add the bag of frozen peas to the water.
  • Lid placed on top of the pot.
    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.
  • Water drained from the pot.
    After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
  • Lemon, olive oil, chopped mint, chopped parsley, salt, and pepper in a bowl.
    Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
  • Ingredients tossed together.
    Pour all into a bowl or casserole dish and toss everything together.
  • Parmesan cheese sprinkled on top.
    Top with Parmesan cheese and serve or chill and serve later.