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This potato and egg salad is super easy to throw together, you need just potatoes, eggs, frozen peas, and fresh herbs. And not only is it perfect for a picnic, but it makes a nice and healthy lunch all year round.
And what’s about a flavor-packed potato and egg salad?
This easy budget-friendly recipe, made with peas and a herb mustard dressing, is no exception. Plus, it’s ready in less than 30 minutes.
I prefer to skip the classic mayonnaise and the garlic, heading straight for a lighter and tangy vinaigrette made with whole-grain mustard and sharp ingredients like capers and pickled cucumbers.
Plus, I add plenty of garden herbs like chives, parsley, and dill, they add freshness and brighten up this simple salad.
List of the ingredients
- Frozen peas
- Whole grain mustard
- Cider vinegar
- Olive oil or extra virgin olive oil
- Pickled cucumbers or gherkins (optional)
- Herbs: chives, parsley, dill
- Salt & Pepper
How to make potato and egg salad
- Boil the eggs for 7 minutes for a soft but firmly set yolk
- Blanch the frozen peas for 2 minutes
- Boil the potatoes for about 10-15 minutes
- Chop pickled cucumber and fresh herbs and whisk olive oil, mustard, cider vinegar and seasoning
- Mix cut potatoes, peas, herbs, and mustard dressing, toss well
- Add soft hard-boiled eggs and freshly ground pepper
Recipe notes & tips
The best potatoes for a potato and egg salad are new or waxy potatoes such as Yukon Gold, and red potatoes that hold their shape, and keep their texture in the salad without falling apart when you chop them up and toss them with dressing.
I cook them with the skin on. I think that potato skins add both texture, nutrients and flavor to the dish. If you do leave the skin on, however, it’s important to make sure there’s enough skinned surface area to absorb the dressing, which means choosing slightly bigger potatoes and cutting them into halves.
For this salad, I boil the eggs for 7 minutes, perfect for a soft but firmly set yolk. Not too runny, not to firm, just in between, which works beautifully alongside potatoes.
Frozen peas work just fine, they add nutrients and cook in a couple of minutes.
Plus, frozen peas are low on calories but packed with vitamins, protein, and antioxidants as their fresh counterpart, since the freezing process helps to preserve their nutritional value.
They should be bright green when they are done. Give them a good rinse in a colander under cold running water straight away to preserve their vivid color.
Chopped pickled cucumbers, capers alongside mustard and herbs make a sharp tartare dressing, packed with flavors and textures. Make sure to dress the salad while the potatoes are still warm in order that dressing and flavor penetrate into the slices.
Potato and egg salad leftovers?
It keeps well in the fridge for up to 1 day. I wouldn’t advise more than one day because of the soft boiled egg.
If the egg is unpeeled and the yolk is still quite runny, it’s safer to consume it maximum the day after, not longer than that.
Looking for more protein-packed salads?
If you make this flavorsome potato and egg salad, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Potato and egg salad with peas
- 1 lb potatoes
- 2 cups frozen peas
- 4 soft hard-boiled eggs
- 1 Tbsp capers, rinsed
- 1 Tbsp pickled cucumber or gherkins, chopped (optional)
- 1 handful chives, chopped
- 1 handful parsley, chopped
- 1 handful dill, chopped (or 1/4 tsp of dry dill) (optional)
- 2 Tbsp extra virgin olive oil/olive oil, or more to taste
- 1 Tbsp cider vinegar
- 1 Tbsp wholegrain mustard
- salt, to taste
- pepper, to taste
- Peas: blanch peas in boiling water for max 2 minutes, then drain and refresh them under cold running water. Drain well again and set aside.
- Potato: put the potato in a pan, cover with water, add salt, bring to the boil and cook, simmering, for about 10-15 minutes or until they are soft, but not falling apart. Make sure the potatoes are all similar in size.
- Eggs: bring the water up to a boil, then lower it to a vivid simmer. Using a tablespoon gently lower the eggs to the pot, and then switch the timer: cook 7 minutes for a firmly set, but still spoonable, yolk.
- Dressing: While the potatoes are cooking make the vinaigrette, whisking cider vinegar, olive oil, mustard and little of salt and pepper (you can adjust the seasoning later). Chop the herbs, the gherkins and the capers.
- Drain the potatoes and cut it into halves or more slices as soon as you can handle them, they will absorb more dressing when they are hot/warm.
- Add potato and peas to a large bowl and toss with the vinaigrette, chopped herbs, capers and gherkins. Mix well so all the flavors mix. Taste and adjust the seasoning.
- Cut the eggs in half and gently fold into the salad. Garnish with fresh herbs and freshly ground pepper. Serve warm or cold.