Spring Potato Salad with Vinegar and Dill

Spring Potato Salad with Vinegar and Dill

Potato salad with peas…say wha? I know, it’s kind of weird. It’s also completely out of the norm for me; I usually go for creamy potato salad with hard boiled eggs and pickles. But then I tried a vegan version with peas and fresh dill in a vinegar dressing at Citra Grill and I was surprised that something so simple could taste so good.

I liked it so much that I had to recreate it for you but I decided to add onion because I love the colorful spring onions at the market right now. I’m a sucker for pretty onions.

Spring Potato Salad

As weird as it sounds, the flavor of the sweet peas contrasts with the tangy vinegar dressing perfectly. The resulting salad is nice and light and you don’t get that overly-full, bogged down feeling after eating it.

Plus, the lack of dairy means you don’t have to worry about keeping it refrigerated. Can we say, perfect picnic food?

Spring Potato Salad

A little fresh air with some sunshine and potato salad does wonders for the soul.

By the way, I used red potatoes for this recipe but then saw a similar potato salad on one of my favorite blogs, Dishing Up the Dirt and I started to regret not buying new potatoes instead. They have a creamier texture so if you can make it your local farmers market then I would definitely try to pick some up.

Enjoy friends!

Spring Potato Salad

Spring Potato Salad with Vinegar and Dill

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 cups

Spring Potato Salad with Vinegar and Dill


1 pound red potatoes or new potatoes

10 ounces green peas, fresh or frozen and defrosted

2 spring onions or 6 green onions, chopped

1/3 cup chopped fresh dill

3 tablespoons white vinegar

1 tablespoon olive oil

juice of 1 lemon

salt & pepper to taste


  1. Scrub the potatoes under running water and cut off any gnarly spots, if using red potatoes, then dice them into bite-size pieces. Place into a pot with a strainer to steam and allow to cook until just tender (15-20 minutes). Alternatively, you could boil them in water but steaming them prevents a mushy texture. Once the potatoes are done, rinse them with cool water and then strain excess liquid.
  2. Next, transfer potatoes to a large bowl and then add the peas, onion, and dill. Pour in the vinegar, oil, salt & pepper and lemon juice then stir until potatoes are evenly coated. Serve immediately or store in the refrigerator for up to 2 days.

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{ 12 comments… add one }

  • Erica {Coffee & Quinoa} May 11, 2014, 8:58 pm

    This salad looks so fresh and springy. I’m intrigued by the peas, but I don’t have a hard time believing they are delicious! I am loving all the mayo-free potato salads springing up this time of year. But also, I love your wedding photos, so don’t worry about boring us with them. Hope we get to see more soon!
    Erica {Coffee & Quinoa} recently posted…Avocado Herb Deviled EggsMy Profile

  • Sam @ Better With Sprinkles May 12, 2014, 3:21 am

    This looks so perfect for warm weather! The mayo-y potato salads are always so heavy, but this looks perfect and light. And I’m excited to see more wedding photos!
    Sam @ Better With Sprinkles recently posted…A Marvelous and Busy Weekend.My Profile

  • Holly @ EatGreatBEGreat May 12, 2014, 3:37 am

    I love the idea of a potato salad without all the mayo! This sounds perfect and would be a great side dish to a BBQ!
    Holly @ EatGreatBEGreat recently posted…32 Things That Make ME HappyMy Profile

  • Jan @ Sprouts n Squats May 12, 2014, 4:14 am

    Yum so simple and yet so delicious looking! I am definitely keen to try this out, I always love potato salad but rarely make it because of all the mayo you usually have to add to it.

    I won’t be bored of more pictures of your wedding ;)
    Jan @ Sprouts n Squats recently posted…What fitness stage are you in?My Profile

  • Liz @ I Heart Vegetables May 12, 2014, 4:35 am

    This sounds awesome! The only potato salad I’ve ever seen has been drowned in mayo… :( But this looks delicious! Love this fresh, healthy take!

  • Kelly @ Kelly Runs For Food May 12, 2014, 7:13 am

    I love non-mayo dressings and peas are one of my favorite veggies! Thanks for sharing, it looks delish!
    Kelly @ Kelly Runs For Food recently posted…Playa Del Carmen, Mexico: Part OneMy Profile

  • Isadora @ she likes food May 12, 2014, 10:05 am

    I love every single ingredient in this salad, and I love that you made it without any dairy! It is perfect for a warm summer day, I’m excited to try it out soon!
    Isadora @ she likes food recently posted…Grilled Cucumbers with Creamy Pickled Feta DipMy Profile

  • Ashley May 12, 2014, 11:08 am

    I love potato salads without dairy – they are so perfect for all the summer potlucks and get togethers! This is totally different than any kind I’ve made – I need to give it a try this summer. PS your wedding ceremony pics = totally gorgeous!
    Ashley recently posted…Strawberry Quinoa Balsamic SaladMy Profile

  • Julia May 12, 2014, 1:44 pm

    This is my idea of a perfect potato salad! Fresh herbs, veggies, not drenched in mayo! Beautiful and full o’ flavor!
    Julia recently posted…Caramelized Onion, Spinach, and Avocado QuesadillaMy Profile

  • Mercy May 12, 2014, 6:55 pm

    Looks yummy!!!

  • Raquel @ My California Roots May 12, 2014, 7:42 pm

    That looks so fresh and springy! I’ve actually found that I prefer a lot of meals such as this when they’re made vegan. Like cabbage slaws! They just don’t weigh you down after eating the whole recipe, which tends to be a habit of mine…
    Raquel @ My California Roots recently posted…For Mother’s Day: Strawberry, Blueberry, & Almond CrispMy Profile

  • dishing up the dirt May 12, 2014, 9:31 pm

    We just made a spring potato salad and it was just what the doctor ordered. I love your version with the peas and cannot wait to put this on my to-make list!! Yum!
    dishing up the dirt recently posted…Lemon Poppy Seed SmoothieMy Profile


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