Spring Potato Salad with Arugula, Peas, and Dill is so fresh and light, with bright flavors of arugula and fresh peas, this will be your new favorite, take-to-the-cookout go-to recipe.
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.