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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

  • 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.

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

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