Creamy Potato with Snow Peas Salad Recipe
Creamy Potato with Snow Pea salad is the answer to the tired, heavy potato salad you’ve been making on autopilot.
No mayo, no mush, nothing to weigh it down. Just warm, tender potatoes soaking up a sharp horseradish mustard dressing, with crunchy snow peas and bright dill.
If you’re always looking for a fresh way to do a potato salad, I have a whole collection of salad recipes that deliver on flavor.
Quick Look at this Recipe:
More Salad recipes to try!
How is this recipe different?
- I used both wholegrain and Dijon mustard in the dressing
- Mayo-free
- I added prepared horseradish
- I dressed the potatoes warm so they absorb everything
Key Ingredients, Variations, and Substitutions
Baby Potatoes – small, waxy, and perfect for salads because they hold their shape after boiling. They don’t fall apart when you toss them, and their thin skin means no peeling. Look for ones that are similar in size so they cook evenly. New potatoes, or Yukon Gold, work well here too. Red potatoes are another great option – they’re waxy, hold their shape beautifully, and have a slightly earthy flavor. Fingerling potatoes are worth trying if you can find them – just halve them lengthwise, and they’ll cook in about the same time. Avoid starchy russets – they’ll turn to mush.
Snow Peas – the crunch factor. Blanching them for just one minute keeps them bright green and snappy. The ice bath stops the cooking immediately, so don’t skip it. If snow peas aren’t available, sugar snap peas or green beans are a great swap.
Prepared Horseradish – this is what makes the dressing interesting. It adds heat without spice and sharpness without sourness. If you want less kick, start with half a tablespoon and taste. Horseradish can vary a lot in strength depending on the brand.
Wholegrain Mustard – adds texture and a mild tang. The little seeds pop, adding a slight bitterness that works really well against the honey and lemon. Combined with Dijon, you get both body and heat in the dressing without it being one-note.
Other ingredients: radishes, green onions, fresh dill, lemon juice, Dijon mustard, sunflower oil, honey, salt, and black pepper.
Equipment you will need
- Large pot
- Medium bowl (for ice water)
- Large mixing bowl
- Whisk
- Colander or slotted spoon
- Sharp knife
- Cutting board
- Measuring spoons
Top Tips
Dress the potatoes warm. This is the step that changes everything. Warm potatoes are porous, and they pull the dressing right in.
Don’t overcook the potatoes. Fork-tender means a fork slides in easily with a little resistance. If they’re falling apart, the salad will turn mushy when you toss it.
The ice bath for snow peas is non-negotiable. One minute in boiling water, then straight into ice water. That’s it. This keeps them bright green and crispy instead of dull and limp.
Pat the snow peas dry with paper towels. Extra water on the snow peas dilutes the dressing.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork tender, about 12-15 minutes, depending on the size of the potatoes. Drain well.
- While the potatoes cook, bring a small pot of water to a boil. Blanch the snow peas for 1 minute, then transfer them immediately to a bowl of ice water. Drain and pat dry. Set aside.
- In a small bowl, whisk together the wholegrain mustard, Dijon mustard, horseradish, lemon juice, sunflower oil, honey, salt, and pepper until smooth.
- Add the warm potatoes to the dressing and toss gently to coat. Let them sit for 5-10 minutes. This rest time is when the flavor really builds. My Smoked salmon potato salad uses the same warm-potato trick, and it works every time.
- Add the snow peas, radishes, green onions, and fresh dill. Toss gently until everything is coated.
- Taste and adjust the seasoning. Add a little more lemon for brightness, or a pinch more salt if needed. Serve slightly warm or at room temperature.
- Radishes are worth keeping here. They add a peppery bite and a pop of color that makes the salad feel fresh. If you’re into that sharp, peppery direction, my Roasted radishes and potato salad takes them in a completely different direction, and it’s worth knowing about.
The best way to enjoy
As a side next to grilled meats or sausage
With smoked or pan-seared salmon
Alongside kotlet schabowy for a full Polish-style meal. My pan-seared salmon with leeks and mustard sauce is another pairing that works really well with this salad if you want something a little more substantial.
As a light lunch, straight from the bowl with a piece of crusty bread.
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Storage instructions, reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The potatoes will continue to absorb the dressing as it sits, so the flavor improves overnight.
If the salad feels dry after refrigeration, add a small drizzle of oil and a squeeze of lemon, then toss before serving.
The snow peas will soften slightly after a day. For maximum crunch, add them fresh when serving rather than mixing them in ahead of time.
Serve at room temperature after refrigerating. Cold potatoes are dense, and the flavors are muted. Pull it out 10-15 minutes before you want to eat.
Do not freeze. The potatoes will become grainy, and the snow peas will lose all their texture.
Creamy Potato with Snow Peas Salad Recipe
Equipment
- large pot
- Medium bowl (for ice water)
- large mixing bowl
- whisk
- colander
- sharp knife
- cutting board
- measuring spoons
Ingredients
Salad
- 1½ lb baby potatoes (halved if large)
- 200 g snow peas (strings removed if needed)
- 6-8 radishes (thinly sliced)
- 3 green onions (thinly sliced)
- ¼ cup fresh dill (chopped)
Dressing
- 1 tablespoon wholegrain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 2 tablespoons lemon juice
- 4 tablespoons sunflower oil or light olive oil
- 1 teaspoon honey
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the 1½ lb baby potatoes and cook until fork tender, about 12-15 minutes, depending on the size of the potatoes. Drain well.
- While the potatoes cook, bring a small pot of water to a boil. Blanch the 200 g snow peas for 1 minute, then transfer them immediately to a bowl of ice water. Drain and pat dry. Set aside.
- In a small bowl, whisk together the 1 tablespoon wholegrain mustard, 1 tablespoon Dijon mustard, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, 4 tablespoons sunflower oil, 1 teaspoon honey, ½ teaspoon kosher salt and ¼ teaspoon black pepper until smooth.
- Prepare the remaining vegetables: Thinly slice 6-8 radishes, thinly slice 3 green onions, and finely chop ¼ cup fresh dill. Set aside until you're ready to assemble the salad.
- Add the warm potatoes to the dressing and toss gently to coat. Let them sit for 5-10 minutes.
- Add the snow peas, radishes, green onions, and fresh dill. Toss gently until everything is coated.
- Taste and adjust the seasoning. Add a little more lemon for brightness, or a pinch more salt if needed. Serve slightly warm or at room temperature.
Nutrition
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Conclusion
No mayo, no heavy dressing, no sad potato salad situation. This Creamy Potato with Snow Pea Salad is fresh and satisfying. Make it warm, let the potatoes soak up the dressing, and serve it however you like. Just make it. Fresh herbs make a real difference here, so don’t swap the dill for dried.
FAQ
Do I have to use both mustards?
Wholegrain and Dijon do slightly different things. Wholegrain adds texture and a milder tang. Dijon brings sharpness and heat. Together, they create a more layered dressing. That said, if you only have one, use what you have. The salad will still be good.
What if I don’t have horseradish?
You can leave it out, and the dressing is still solid. Or add a little extra Dijon for heat. The horseradish is what gives it that sharp Eastern European edge, but the salad works without it.
What other vegetables can I add?
Blanched asparagus works really well here. So does thinly sliced cucumber or quick-pickled red onion for extra bite. If you want to go further with asparagus, my creamy asparagus potato soup proves that asparagus and potato are a combination worth repeating.
Hungry for more? Check out the latest posts from My Omni Kitchen.
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