Planning to do some barbecuing this weekend? I’ve got the perfect side dish to go with anything you’re firing up the grill for whether it be burgers, BBQ chicken, hotdogs, steak, you name it. This Sweet Pea and Fresh Herb Potato Salad can also be a great addition to your weekend vegetarian feast. Or, it makes a fabulous lunch topped with a jammy poached egg. It’s so good and checks 3 important boxes- fast, easy to make, and full of bright, fresh, seasonal flavor.
I’ve never been the hugest fan of potato salads. And I know many would disagree with me, but the ones loaded with so much mayo you hardly taste anything else, usually tasted good at first bite, but often felt too heavy and rich to eat with much else. That was until I started coming to Turkey and tried my mother-in-law’s staple potato salad. You may know from previous posts, she is an incredible cook and makes so many different delicious dishes from sweet to savory. But she has a few standard recipes you will almost always find on her table when guests are over. Patates salatası (potato salad), the official name of the dish, is one of them. There’s no mayo whatsoever, but instead is dressed with lemon juice, olive oil and some grape vinaigrette. A healthy dose of green onion and parsley are thrown in, some sautéed yellow onion, salt and pepper and pul biber (aleppo pepper.) It’s simple, but really something.
I’ll eventually pass on my version of her patates salatası here at A Treat Life but first I wanted to share this Sweet Pea and Fresh Herb Potato Salad, which is very much inspired by the Turkish one, but with a couple of twists.
I included fresh spring peas in this because ’tis the season and they work so well in with the rest of the flavors. Though I think we may have recieved our last of the crop, but frozen works well too. Not being a fan of raw onion, I also sauté it for this salad, but like the flavor and color of red onion here. I use smaller baby Dutch potatoes, because they are cute and delicious and don’t require peeling or much chopping. And instead of the grape vinegar (üzüm sirkesi,) I added a healthy dose of apple cider vinegar. And when you toss it with the hot onions and still warm potatoes, something magical happens. Then the addition of fresh herbs like dill, basil and parsley, a dash of salt and pepper and this is what I call potato salad perfection.
I’m telling you, I have to stop myself from eating this right out of the bowl. It’s superb warm right after it’s made and makes a killer meal with an oozy egg on top, but is also fantastic at room temp and makes great leftovers. And if you want to take it to an outdoor, socially distanced bbq or picnic, fear not about that mayo spoiling, because this has none in it and is perfect travelling fare. Do give this a try and as always I’d love to hear about it here or tagged @a_treat_life on Insta. Happy Friday!
Sweet Pea and Fresh Herb Potato Salad
Ingredients
- 2 lbs baby Dutch yellow potatoes (or similar small waxy potato)
- 1 tsp kosher salt
- 2 cups fresh peas
- 3 tbsps extra-virgin olive oil
- 1/4 red onion, finely diced
- 1/4 cup apple cider vinegar
- 2 tbsps chopped fresh dill
- 2 tbsps chopped fresh parsley
- 2 tbsps chopped fresh basil
- 3/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
Instructions
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Wash and scrub the potatoes under cold water. Then slice them in half or in quarters for bigger potatoes. Add to a medium saucepan, add the 1 tsp of salt and fill with cold water, covering by a couple inches. Bring to a boil and cook until fork-tender, about 15-20 minutes (Check them to be sure they don't get too soft or the salad will be mushy.) Drain the potatoes and allow to cool just slightly and place in a large bowl.
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For the peas- if using fresh peas, you can add them to the potatoes during the last 3 minutes of boiling if you are pressed for time or like them softer. They will cook a bit more as they cool. So I usually prefer to boil them in a separate small pot for 3 minutes then blanch them in ice cold water as soon as they come out of the boiling water so they stay nice and crisp and retain their bright green color.
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While the potatoes are boiling, add the olive oil and chopped red onion to a medium skillet and sauté until just softened and translucent, about 5 minutes. Remove from the heat and add the vinegar, salt and pepper and stir to combine. Then pour the vinaigrette over the warm, drained potatoes and peas, add the chopped herbs and toss gently to combine. Season with more salt and pepper as needed.
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Serve warm (my favorite way to eat this) or at room temp. It can be stored in the refrigerator for up to 2 days. Enjoy!
Recipe Notes
*The fresh herbs add a really nice flavor, you can increase the amount if desired.
*Frozen peas can be used instead of fresh. Just thaw and add to the warm cooked and drained potatoes.
*I prefer the flavor of the cooked onions, especially since they soak up the vinegar better, but if you like fresh, skip the sautéeing and proceed with the recipe.
