Classic Creamy Potato Salad with Peas & Carrots

Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 1 hour | Servings: 6–8

Introduction

Creamy potato salad with peas and carrots is a timeless side dish that brings comfort, color, and balance to any table. Tender potatoes are folded into a smooth, tangy dressing with sweet green peas and soft carrots for the perfect bite every time. The creamy mayonnaise, touch of Dijon mustard, and fresh herbs create a rich yet refreshing flavor. Ideal for barbecues, picnics, or holiday gatherings, this salad always satisfies. For best results, dress the potatoes while they’re still slightly warm so they absorb maximum flavor.

Ingredients

• 2 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes (900 g)
• 1 cup frozen peas, thawed (150 g)
• 1 cup diced carrots (130 g)
• ¾ cup mayonnaise (180 ml)
• 1 tbsp Dijon mustard (15 ml)
• 1 tbsp apple cider vinegar (15 ml)
• ½ tsp salt (3 g), plus more to taste
• ¼ tsp black pepper (1 g)
• ¼ cup finely diced red onion (40 g)
• 2 tbsp chopped fresh parsley (8 g)
• 2 hard-boiled eggs, chopped (optional)

Step-by-Step Instructions

1. Cook the Potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a gentle boil and cook for 10–12 minutes until fork-tender but not falling apart. Drain and let steam dry for a few minutes.
2. Blanch the Carrots: Simmer diced carrots for 3–4 minutes until just tender and bright in color. Drain and rinse briefly under cool water to stop cooking.
3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
4. Combine While Warm: Add warm potatoes to the dressing and gently fold to coat evenly. Warm potatoes absorb flavor more effectively.
5. Add Vegetables and Herbs: Fold in peas, carrots, red onion, parsley, and chopped eggs if using. Mix gently to keep potatoes intact.
6. Chill: Cover and refrigerate for at least 1 hour to allow flavors to blend and texture to set.
7. Adjust and Serve: Taste before serving and adjust seasoning if needed. Serve chilled or slightly cool.

FAQs

What type of potatoes are best?

Yukon Gold or red potatoes are ideal because they hold their shape while remaining creamy inside.

Can I make this ahead of time?

Yes. Prepare up to 24 hours in advance and store covered in the refrigerator for best flavor.

How can I lighten this recipe?

Substitute half of the mayonnaise with plain Greek yogurt for a lighter yet still creamy result.

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