Spring Potato Salad with Arugula, Peas, and Dill

Spring Potato Salad with Arugula, Peas, and Dill

Potato Salad. I have finally made a really good potato salad. And I mean really good. As in …so-good-I-ate-half-the-bowl-in-front-of-you good. Yes, that good. No, I’m not kidding.

I made up this recipe for Easter dinner to go with our glazed ham. Easter was such a beautiful, spring day this year that I thought potato salad would be more fitting than my usual potatoes. I also wanted to keep it lighter. Not to spare calories – that’s the last thing I worry about on a holiday. But I didn’t want it to taste heavy and make us all lay around like regretful slugs after the meal. After all, it is spring!

So to accomplish that goal, I didn’t include any eggs or bacon, and I went instead with peppery arugula and sweet peas. …And you know what? This is about one of the tastiest recipes I have ever made. Seriously – it’s at least in the top ten. It is definitely the best potato salad I have ever had. And it was so easy to make!

Spring Potato Salad with Arugula, Peas, and Dill

  • 2 lb red-skinned potatoes
  • 1/2 t dried dill
  • 1 t Dijon mustard
  • 3/4 c light mayonnaise (I use Hellman’s Olive oil mayo)
  • 1/2 c reduced fat sour cream
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1 c packed arugula, roughly chopped
  • 1 c peas, thawed if frozen
  • 2 large celery ribs, diced

Cut the potatoes into large, bite-sized pieces and put in a large pot. Cover with cold water and bring to a boil. Simmer 15-20 minutes until potatoes are just fork tender. Drain and rinse quickly with cold water.

In a large bowl, whisk together the dill, Dijon, mayonnaise, sour cream, salt, and pepper. Toss in the potatoes, arugula, peas, and celery. Taste for seasoning. Yield: 6 servings.

~✿♥✿~

Spring Potato Salad with Arugula, Peas, and Dill

Comments

  1. says

    I love a good homemade potato salad, and like you, I like to add a little Dijon and lots of dill (I love dill). I usually dice up some dill pickles too and/or add a splash of the pickle juice. I was so mad the other day though – I guess bummed would be more appropriate. There was a sale at the grocery store on bags of microwave steamable potatoes, so I grabbed a bag of red potatoes and a bag of fingerlings. I made the red potatoes to go with meatloaf one night, then baked oatmeal bread the next day for oatmeal sandwiches. Because the red potatoes had come out softer than I anticipated nuking them per the instructions, I nuked the fingerlings for less time than called for, then diced and mixed those with the leftover red potatoes to make potato salad. Just didn’t cut it. They definitely had a different texture somehow. So much for a bargain! :( [#TastyTuesdays]

    • says

      I have to admit, I have not tried steamable potatoes. I’ve always thought they would come out mealy – like leftover potatoes do. So I appreciate your comment letting me know they didn’t work for you either! I do buy shredded potatoes already shredded for hash browns and such – those work great! And I have used purchased sliced potatoes for gratin – those worked well also. Must be the difference in the method of cooking I think. Anyway, thanks so much for stopping by Chris!

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