A Lighter and Sweeter Potato Salad with Peas

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"A bit lighter and, a bit different version of the 'Classic' potato salad. I originally found a version of this in a Family Circle Magazine; then, a few variations on different blogs. I really enjoy this salad because - it is a bit different and unique. A creamy dressing with hint of cranberry for a sweet touch. One of the ingredients is pomegranate molasses ... which isn't available everywhere; but, most of my local stores do carry it these days. And, I know places like; Whole Foods, Trader Joes, and even Walmart do carry it. But, it is also very easy to make and will keep in your refrigerator for months. Check out the recipe here on Zazz - "Pomegranate Molasses." It is a great condiment to have on hand."

Original recipe yields 7 servings


  • Serving Size: 1 (369.9 g)
  • Calories 279.6
  • Total Fat - 8.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 7.3 mg
  • Sodium - 332.9 mg
  • Total Carbohydrate - 44.8 g
  • Dietary Fiber - 8.8 g
  • Sugars - 7.9 g
  • Protein - 9.3 g
  • Calcium - 126.4 mg
  • Iron - 8.4 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.2 mg

Step 1

Dressing ... Add all the ingredients to a small bowl or cup, and mix to combine. I prefer to use a tupperware container ... just add everything, shake, and store. But, use whatever you have. I like to make the dressing a good 30 minutes or so before using. Note: I start with 1/2 cup of the buttermilk; but, if you like a thinner dressing, add a bit more buttermilk.

Step 2

Potatoes ... Just like boiling any other potatoes. Add the potatoes to a pot of cold salted water and bring to a boil. Then reduce to medium low heat, and simmer until fork tender (about 10-15 minutes, depending on the size of the potatoes). Remember, we aren't making mashed potatoes; we are making potato salad. So, you want the potatoes tender, but still slightly firm. Drain, and return them to the pot off the heat to dry. This just gets rid of any excess moisture - you don't want a wet potato salad.

Step 3

Salad ... Add, the potatoes, cucumber, scallions, peas, cranberries, pecans, basil, and mint to a serving bowl along with most of the dressing; then, toss to combine. The amount of dressing you use is up to you. I like to lightly dress my salad, but some may like more dressing. Add more dressing if you want. Also, the potatoes will really soak up the dressing - so, you may want to add a bit more, right before serving.

Step 4

Finish and Serve ... Garnish with the extra pecans and a few mint leaves. This makes a great potluck dish, Summer BBQ, entertaining; or, just an every night salad. ENJOY!

Tips & Variations

No special items needed.