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 recently I tried a vegan version with peas and fresh dill tossed in a lemon vinaigrette at Citra Grill and I was shocked that such a simple combination could taste that good.
In fact, I liked it so much that I had to recreate it for you, but I decided to add onion because I’m in love with the colorful spring onions at the market right now. What can I say? I’m a sucker for pretty onions.
As weird as it sounds, the flavor of the sweet peas contrasts with the tangy lemon 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?
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!
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
- 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.
- 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.