Lemon Dill Potato Salad With Peas

Lemon Dill Potato Salad With Peas
4.5 from 2 ratings
Take your potato salad to another level with this recipe. This potato salad has every you love in a salad with the addition of dill, lemon zest and peas.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Lemon Dill Potato Salad With Peas
Total time: 25 minutes
  • 3 pound pingpong-ball-size red potatoes, skins on
  • 1 cup frozen peas
  • 3/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup snipped dill fronds
  • 2 tablespoon dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • kosher salt and freshly ground black pepper
  1. In a large pot, settle 3 pounds of potatoes. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil, and cook until potatoes are easily pierced with a skewer, about 10 minutes. Drain.
  2. When potatoes are cool enough to handle (but still warm), halve them. Pile into a large bowl. Sprinkle in 1 cup peas (no need to defrost) and 3/4 cup red onion.
  3. Whisk together 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup dill, 2 tablespoons mustard, 1/2 teaspoon lemon zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula.
  4. Serve at any temperature.