There's almost no side dish more synonymous with an American weekend barbeque than the classic potato salad. It's the perfect side, no matter what your main course is. And with Memorial Day coming up, your weekend get togethers could be following shortly!
There are lots of ways to make a potato salad. While dill, loaded, and plenty of other potato salads all have their place, a classic potato salad is one that can be used with hot dogs, burgers, or barbeque! On the plus side, there's enough peas hidden in this dish that you can (almost) justify getting seconds (or thirds)!
While all ingredients are necessary here, the major hero of the dish is the stone-ground mustard, which adds the perfect tang to the dish so that it isn't just a heavy, creamy dish.
Overall, I can't say enough how much I was surprised by this dish when I made it. Michael and I both kept going back for little tastes here and there. All of the flavors fit so perfectly! And the best part is, like any good salad dish, it tastes even better the next day after the flavors all have a chance to meld together!
Classic Potato Salad with Baby Potatoes and Peas
Ingredients
- 2 lbs. baby potatoes
- 1 cup frozen peas
- 5 eggs, hard-boiled
- 3 celery stalks, diced
- 1 small onion, diced
- ½ cup mayonnaise
- 1 tsp. salt
- 1 tbsp. stone ground mustard
Instructions
- Begin by covering your potatoes in a pot with water. The water should be about an inch above the top of the potatoes.
- Place on stove and bring to a boil and cook potatoes until fork tender. The potatoes should be cooked through but still firm. The timing will depend on the size of your potatoes, but it should take about 15-20 minutes. (I like to take this time that the potatoes are cooking to hard boil my eggs. I have a whole post about it here!)
- Drain potatoes and let cool.
- Cut up potatoes and place in a large mixing bowl. Add peeled and sliced eggs, diced celery, onions, peas, mayonnaise, mustard.
- Stir until well coated.
- Taste and add salt to your preference.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 122mgSodium: 455mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 8g
Looks yummy! Never thought about putting peas in potato salad. Going to have to try it!
Thanks for the timely recipe. I agree I hate wasting food too. I’ll try the celery - we have been making salads and more with celery these days being home for lunches.
I made this as a side for my daughter's birthday steak dinner. Excellent choice! It is so incredibly delicious! I'll be making this again and SOON! I would like to share a time and pot saving hack: I put the eggs in with the little potatoes and boiled for 15 minutes. The eggs and potatoes were perfectly done in 15 minutes. I did wash the eggs before placing in with the potatoes, especially since I use free range eggs from the farm. Everyone loved the potato salad and told me to keep the recipe! ❤
Julie,
I am so glad you enjoyed the recipe. Thank you for the thoughtful comment and helpful tip. That is a great idea and a time saver too!
-Sarah