Potato Salad with peas and a lemony herb dressing. This zesty potato salad is loaded up with snappy English peas, fresh herbs and so much flavor!  A delicious, healthy vegan salad that can be made ahead. Original recipe 4/2012- updated 6/2021
Potato Pea Salad with an herby Tarragon dressing. This zesty, vegan potato salad is loaded with fresh herbs and flavor!  A delicious, healthy salad that can be made ahead. 
 In the spring, at the end of the day, you should smell like dirt. –Margaret Atwood
This spring-inspired salad is hearty and flavorful- packed full of herbs with a little kick from whole grain mustard, lemon zest and capers. The perfect combination of textures and flavors! One of my favorite things to come out of the ground each spring are little baby potatoes. This recipe highlights them deliciously! Paired with snappy English peas, the salad delights the palate.
Spring Pea and Potato Salad with a Tarragon-Mustard Seed Dressing.

What you’ll need to make Potato Pea Salad:

  • new potatoes or fingerlings
  • fresh English peas – Trader Joe’s has these already shucked in a bag.
  • fresh herbs- tarragon, Italian parsley,
  • scallions
  • celery
  • capers
  • whole grain mustard
  • olive oil
  • lemon (zest and juice)
  • salt and pepper

What type of potato to use?

Any small new potato can substitute for the fingerlings. New potatoes are not an actual type of potato, but rather, a stage in their growth. Think of them as young potatoes. Or spring potatoes. They are pulled out of the ground early, and their skin is still tender and thin, unlike older, fully grown thicker-skinned mature potatoes.
boiling the potatoes
Because new potatoes are uprooted early, they haven’t had the time to convert their sugar into starch, making them taste sweeter. Because they have less starch, their texture is waxy and crisp, and for this reason, they lend themselves to being boiled or steamed, and hold their shape well.   Here we are using little fingerling potatoes.
Blanch the potatoes until fork-tender (about 20 minutes), then add the peas to the pot right at the end, giving them a quick 1-2 minute blanch.
add the peas to the potato water, blanch 2 minutes.
Drain and rinse with cold water.
drain the peas and potatoes
Once cool, slice the fingerlings in half and place in a large bowl.
slice potatoes in half and place in bowl
Chop the scallions, tarragon and flat-leaf parsley.
chop the herbs
Place in the bowl, along with the olive oil and lemon zest and juice.
adding olive oil to the salad
Add the capers, mustard and lemon zest.
add capers, zest and mustard to the salad
Gently toss and season generously with salt and pepper.
Potato Pea Salad with an herby Tarragon dressing. This zesty, vegan potato salad is loaded with fresh herbs and flavor!  A delicious, healthy salad that can be made ahead. #potatosalad
The fresh English peas give the salad such a pleasant texture and contrasts nicely with the potatoes.
Potato Pea Salad with an herby Tarragon dressing. This zesty, vegan potato salad is loaded with fresh herbs and flavor!  A delicious, healthy salad that can be made ahead. #potatosalad
The Potato Pea Salad will keep 4 days in the fridge!
Potato Pea Salad with an herby Tarragon dressing. This zesty, vegan potato salad is loaded with fresh herbs and flavor!  A delicious, healthy salad that can be made ahead. #potatosalad
Enjoy the Potato Pea Salad! Let us know what you think in the comments below!

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Potato Pea Salad with an herby Tarragon dressing. This zesty, vegan potato salad is loaded with fresh herbs and flavor!  A delicious, healthy salad that can be made ahead. #potatosalad

Potato Pea Salad


Description

A spring-inspired salad with Spring peas, fingerling potatoes and a tarragon and mustard seed dressing- serve warm as a side, or chilled as a salad.


Ingredients

Scale
  • 1 lb fingerling potatoes (or new potato)
  • 2 cups fresh English peas ( Trader Joes has shucked peas)
  • 1/2 cup chopped celery
  • 1 cup Italian parsley, chopped
  • 1/4 cup tarragon leaves, chopped
  • 4 scallions, chopped
  • 1 garlic clove, finely minced (optional)
  • 1/3 cup olive oil
  • zest from one lemon, plus  1/8 cup lemon juice, more to taste
  • 1/2 tsp salt, more to taste.
  • 1/2 teaspoon pepper
  • 1 tablespoon whole grain mustard
  • 1 tablespoon capers

Instructions

  • In medium pot, blanch potatoes 20 min or until fork-tender, in salted water. ( I use enough water to cover potatoes by 1 inch, and add a hearty 1 T of salt) When the potatoes are tender add the fresh peas to the pot and blanch 1-2 minutes, until vibrant green and floating. Drain and rinse with cold water.
  • Cut the cooled potatoes in half and place in a large bowl with the peas.
  •  Add the chopped celery, scallions, garlic, parsley, tarragon,  capers, whole grain mustard and lemon zest.  Add the olive oil, lemon juice and salt and pepper. Give a gentle stir.
  • Taste and adjust salt and lemon to your liking.

Notes

Salad will keep up to 4 days in the fridge!

You can also serve this warm as a side – simply drain the potatoes but do not rinse in cold water, tossing in other ingredients.

Nutrition

  • Serving Size:
  • Calories: 329
  • Sugar: 5.9 g
  • Sodium: 470.1 mg
  • Fat: 19.4 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 34.1 g
  • Fiber: 7.7 g
  • Protein: 7.4 g
  • Cholesterol: 0 mg

Keywords: potato pea salad, pea potato salad, vegan potato salad

Fingerling potatoes with peas, tarragon and mustard seeds| www.feastingathome.com

 

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Comments

  1. We made this for dinner last night and we loved it! We added pickled red onion and parmesan cheese (vegan) as toppings.

  2. Technically it tasted more like a 3, but that was my fault because I didn’t have grainy mustard and used a tiny bit of Dijon.

    Overall, I found it a bit too acidic. I added 1 tbsp of sugar and it mellowed out a lot more in flavour. It still felt like it was missing something though.

  3. Hello, loved your recipe, we made this for our dance associations get together and I wondered if I could reformat and reprint with a link to the original recipe please? We are a voluntary run, non-profit dance group and it would be nice to share your website to the members.

    Look forward to your reply, Thanks Ness

  4. I want to make this for Easter but most of my family doesn’t like peas..weirdos. Was thinking of subbing in asparagus. What do you think? Would you blanch them the same as the peas? Thanks can’t wait to make this recipe!!!!

  5. Delicious! I added smoked salmon since my husband had a panic attack their was “no protein” in our dinner. After dinner he declared it our staple! It tasted like poke with the smoked salmon. Loved it!

  6. This is my second time in making this Salad, and I love it, but this time I put in sweet potato as an extra, just it give it some more colour and I love them!

  7. Great side for family BBQ on the 4th! Nice to have a side salad without Mayo. Some of my peas were small so we cut the whole pods into thirds which added a nice crunch!

  8. Made this tonight with our haul from the farmers market, using dill as that’s what we had and all I say is wow. Spectacular!!!!

    1. Oh good, Mert! Glad you enjoyed and hope you are having a lovely summer. ❤️

  9. Yum, this looks delicious!! And thanks to you, I finally know exactly why dirt smells so wonderful haha

  10. What beautiful photos! We are hosting a pea-themed linky party over at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you linked up your recipe!

    -m

    1. Well, where I like to get fresh peas is from a friend’s garden, or the farmers market, but obviously it’s still a little early here for those options. Right now, there are some fresh peas at Trader Joes. Already shucked in a cute little package….they really hard to pass up. 🙂

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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