Potato Salad With Peas & Mint

8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"After this very cold winter, I'm ready for a salad that tastes like a burst of spring! This one does the trick!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (267.3 g)
  • Calories 325.9
  • Total Fat - 19.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 454 mg
  • Sodium - 214.8 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.5 g
  • Protein - 19.2 g
  • Calcium - 119.4 mg
  • Iron - 3.1 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.2 mg

Step 1

Bring a large pan of salted water to a boil.

Step 2

Scrub the potatoes, peel them if desired (I do not peel them). Cut them in half and place in the boiling water. Return to a boil and cook for about 10 minutes.

Step 3

Add the bag of frozen peas to the water. Remove from heat and cover. Let rest for 5 minutes, then drain in a colander. Pour veggies into a large bowl.

Step 4

Peel the hard-boiled eggs, then quarter them. Add them to the veggies

Step 5

In a smaller bowl, combine the dressing ingredients (olive oil, lemon juice, mint, and parsley). Season to taste with salt and pepper.

Step 6

Pour the dressing over the veggies and toss gently so dressing coats all the ingredients.

Step 7

Put the salad in a serving bowl, and top with the Parmesan cheese. Serve at room temperature or chilled.

Tips & Variations


No special items needed.

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