New Potato and Pea Salad with Mustard and Mint: A Fresh Summer Classic

Have you ever found yourself staring into the fridge after a long day, craving something fresh and satisfying that doesn’t require hours in the kitchen? That’s exactly when this New Potato and Pea Salad with Mustard and Mint comes to the rescue. This vibrant, easy-to-prepare dish combines tender new potatoes with sweet peas, all brought together by a zingy mustard dressing and brightened with fresh mint. Whether you’re looking for a quick weeknight side dish or a crowd-pleasing addition to your next backyard gathering, this New Potato and Pea Salad with Mustard and Mint delivers incredible flavor with minimal effort.

The combination of creamy potatoes, sweet peas, and the unexpected zip from mustard creates a symphony of flavors that will have everyone asking for your recipe. Plus, the fresh mint adds that perfect aromatic finish that elevates this from a simple salad to something truly special. Let me show you how to make the best homemade New Potato and Pea Salad with Mustard and Mint that’s sure to become a staple in your recipe collection.

Why You’ll Love This New Potato and Pea Salad with Mustard and Mint

• ✅ Ready in just 30 minutes – perfect for quick summery pea salad with new potatoes and mint when time is tight
• ✅ Versatile enough for both casual weeknight dinners and special occasions – this vibrant potato and pea salad for summer picnics impresses everyone
• ✅ The homemade mustard and mint dressing for salad provides a perfect balance of tangy and fresh flavors
• ✅ This healthy potato salad with peas and mustard offers a lighter alternative to mayo-heavy versions
• ✅ Completely vegetarian salad with new potatoes and sweet peas that’s still packed with protein and nutrients
• ✅ Make-ahead friendly – this easy new potato salad with fresh peas and herbs actually improves with time

Ingredients for New Potato and Pea Salad with Mustard and Mint

To make this light and refreshing salad with mustard and mint, gather these simple ingredients:

• 1½ pounds small red potatoes (baby potatoes work beautifully too)
• 4 cups snow and/or sugar snap peas, cut into bite-sized pieces
• 3 tablespoons Dijon mustard (use whole grain for extra texture)
• 1 tablespoon yellow mustard seed
• 2 tablespoons malt vinegar (apple cider vinegar works as an alternative)
• 2 tablespoons pecan oil (substitute with walnut oil, olive oil, or any mild oil you prefer)
• 10-12 fresh mint leaves, torn or chopped
• ½ cup chopped green onion (both white and green parts)
• Salt and freshly ground black pepper to taste

Ingredient Substitutions and Tips

• For a more substantial meal, add soft-boiled eggs or crumbled feta cheese
• Swap pecan oil with extra virgin olive oil for a more accessible option
• If mint isn’t your favorite, try fresh dill or basil instead
• Add a touch of honey to the dressing if you prefer a slight sweetness
• For extra texture, include thinly sliced radishes or cucumber

How to Make New Potato and Pea Salad with Mustard and Mint – Step by Step

Preparing the Potatoes

Step 1: Wash the red potatoes thoroughly, removing any dirt or eyes. Leave the skins on for extra nutrition and texture.

Step 2: Cut larger potatoes into bite-sized pieces (about 1-inch cubes). Leave very small potatoes whole.

Step 3: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

Step 4: Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork but not falling apart.

Step 5: Drain thoroughly and transfer to a large bowl to cool slightly.

Preparing the Peas

Step 6: While the potatoes are cooking, prepare your peas. Trim the ends of the snow/sugar snap peas and remove any strings.

Step 7: Cut the peas into several pieces each – around 2-3 pieces per pod.

Step 8: Bring a small pot of salted water to a boil. Add the cut peas and blanch for just 1-2 minutes until bright green but still crisp.

Step 9: Drain immediately and plunge into ice water to stop the cooking process.

Step 10: Once cooled, drain thoroughly and pat dry with paper towels.

Making the Mustard-Mint Dressing

Step 11: In a small bowl, whisk together the Dijon mustard, yellow mustard seed, and malt vinegar.

Step 12: Slowly drizzle in the pecan oil while whisking continuously to create an emulsion.

Step 13: Finely chop 8-10 mint leaves, reserving a few for garnish, and add to the dressing.

Step 14: Season with salt and pepper to taste, adjusting as needed.

Assembling the Salad

Step 15: While the potatoes are still warm (but not hot), gently fold in the prepared peas and chopped green onions.

Step 16: Pour the mustard-mint dressing over the warm potato mixture and toss gently to coat.

Step 17: Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.

Step 18: Just before serving, garnish with the remaining fresh mint leaves torn by hand for the best flavor release.

Pro Tips for Making the Best New Potato and Pea Salad with Mustard and Mint

• Secret to perfect potatoes: Start potatoes in cold water for even cooking, and be careful not to overcook – they should be tender but still hold their shape
• Dress while warm: Add the dressing to the potatoes while they’re still slightly warm – they’ll absorb more flavor this way
• Balance the flavors: Taste and adjust the seasoning before serving – you may need more salt, pepper, or a splash of additional vinegar
• Make it a meal: Add a protein like grilled chicken, salmon, or hard-boiled eggs to transform this side dish into a complete meal
• Texture variation: For additional crunch, try adding toasted pine nuts or slivered almonds just before serving

Best Ways to Serve New Potato and Pea Salad with Mustard and Mint

This quick potato and pea salad using mustard vinaigrette is incredibly versatile. Here are some perfect serving suggestions:

As a side dish alongside grilled chicken, fish, or steak for a complete summer meal. The refreshing nature of this salad cuts through richer main courses beautifully.

Pack it for picnics or potlucks – this salad travels well and doesn’t spoil quickly in moderate heat. It’s perfect for outdoor gatherings!

For a Mediterranean-inspired spread, serve alongside other small plates like hummus, olives, and grilled vegetables.

This salad is delicious served at room temperature or slightly chilled, making it perfect for buffet-style serving.

Nutritional Information for New Potato and Pea Salad with Mustard and Mint

Per Serving (approx. 1 cup):

• Calories: 175 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 5g
• Fiber: 4g
• Sugar: 3g
• Sodium: 280mg

This fresh mint potato and pea salad recipe is naturally:

• Low in fat
• High in vitamin C and potassium
• Rich in fiber
• Gluten-free
• Dairy-free
• Vegan/vegetarian friendly

Storage & Leftovers

This New Potato and Pea Salad with Mustard and Mint actually improves with time as the flavors meld together. Here’s how to store it properly:

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Before serving: Remove from the refrigerator 15-20 minutes before serving to take the chill off – the flavors will be more pronounced at room temperature.
• Refreshing leftovers: If the salad seems dry after storage, drizzle with a small amount of olive oil and add a few fresh mint leaves to revive it.
• Not recommended for freezing: This salad is best enjoyed fresh or refrigerated, as freezing will affect the texture of the potatoes and peas.

FAQs About New Potato and Pea Salad with Mustard and Mint

What are the main ingredients in New Potato and Pea Salad with Mustard and Mint?

The core ingredients are small red potatoes, snow or sugar snap peas, Dijon mustard, yellow mustard seed, malt vinegar, pecan oil, fresh mint, and green onions. These simple ingredients combine to create a refreshing and flavorful salad perfect for any occasion.

How do you prepare New Potato and Pea Salad with Mustard and Mint?

First, cook the potatoes until tender, then blanch the peas briefly to maintain their crispness. Make a dressing with Dijon mustard, mustard seed, vinegar, and oil, then toss with the warm potatoes, peas, green onions, and fresh mint. Allow the flavors to meld before serving.

Can I make New Potato and Pea Salad with Mustard and Mint in advance?

Absolutely! This salad actually improves when made several hours or even a day ahead of time. The flavors meld together beautifully, making it perfect for meal prep or preparing for gatherings. Just save some fresh mint to add right before serving for the brightest flavor.

What are some variations of New Potato and Pea Salad with Mustard and Mint?

There are many delicious variations to try: add crumbled feta or goat cheese for creaminess; include other vegetables like radishes or cucumber for extra crunch; swap the mint for dill or basil; or add protein like grilled chicken or hard-boiled eggs to make it a complete meal.

Conclusion

This New Potato and Pea Salad with Mustard and Mint is a testament to how simple, fresh ingredients can create something truly spectacular. By combining tender new potatoes with sweet, crisp peas and that zingy mustard-mint dressing, you’ve created a dish that’s perfect for everything from casual weeknight dinners to special gatherings with friends.

The beauty of this recipe lies in its versatility and bright flavors that complement almost any main dish. Plus, it’s a healthier alternative to traditional mayo-based potato salads while still delivering on satisfaction and flavor.

I’d love to know how your New Potato and Pea Salad with Mustard and Mint turns out! Did you try any variations? Share your experience in the comments below or tag us in your creations on social media. And if you’re looking for more fresh and easy salad recipes, check out our collection of summer sides perfect for any occasion.

Now you’re ready to enjoy this refreshing, vibrant New Potato and Pea Salad with Mustard and Mint – happy cooking!

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