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Potato and Pea Salad

Posted by Courtney Schupp | March 17, 2021

Prep time: 20 minutes | Cooking time: 25 minutes | Servings: 8

Ingredients

  • 2 pounds red potatoes
  • 1/4 cup olive or canola oil
  • 3 T. White vinegar
  • 1 garlic clove, minced
  • 1 tsp. Mustard
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 cup peas (fresh or frozen)
  • 1/4 cup fresh mint and/or basil, chopped
  • 1/3 cup crumbled feta cheese

Live Well Tips


  • Learn how to create this delicious recipe with this video!
  • Red Potatoes are packed with Vitamin C which helps keep your immune system strong.
  • Green Peas are loaded with Vitamin A to keep your eyes healthy.

Directions

  1. Place potatoes in a large sauce pan and cover with cold water.
  2. Place pan on stove and boil potatoes for 20-25 minutes, until potatoes are tender. Drain and set potatoes aside to cool for about 20 minutes.
  3. While the potatoes are cooling, in a serving bowl whisk together the oil, vinegar, mustard, salt and pepper.
  4. Cube the cooled potatoes and place in the bowl with oil and vinegar dressing. Toss potatoes until coated with dressing.
  5. Add the peas, basil and/or mint and feta cheese to the bowl and gently toss until well mixed.

Cook Together! Making Potato and Pea Salad with Kids

Salads can be delicious even for the pickiest eaters. When kids help put together a recipe, eating it is even more fun. The many steps of this recipe give chance to try out a few different kitchen skills.

Easy Tasks

  • Gather ingredients and equipment.
  • Wash potatoes, drain, and pat dry.
  • Add frozen peas to the salad.

Intermediate Tasks

  • Measure and place all ingredients for the dressing in a bowl.
  • Whisk together ingredients for the dressing.

Difficult Tasks

  • Toss cooled cubed potatoes with dressing.
  • Mix all ingredients in a big bowl to finish the recipe.

Nutrition Facts

Serving size 1 cups: Calories–170; Protein–4g; Carbohydrate–20g; Total Fat–8g; Saturated Fat–2g; Cholesterol–6mg; Fiber–3g; Sodium–172mg; Vitamin C–19%; Vitamin A–2%; Iron–6%; Calcium–26%

Adapted from Read for Health curriculum, Washington State University Extension