As you may have noticed in the Turkey Meatballs recipe here, this Potato and Pea Salad was present in the photo. In fact, I prepared both of these recipes on the same morning. The first is a lactose-free meatball recipe perfect for those who are lactose intolerant or on a diet like me, the second recipe is this potato salad that can be served hot or cold.
An idea given by my nutritionist in my diet plan, a dish I can enjoy all year round, instead of bread of course, and that I can serve either hot or cold letting it cool at room temperature. I would say a perfect idea also in view of the summer which is just around the corner, indeed adding some tuna it becomes a complete meal that I can take with me to the beach for a lunch under the umbrella.
The potato salad recipe with peas is very simple, few steps and the side dish is served. I prepared the potatoes first, boiling them in hot water and then passing them in the pan to create the crust we like so much. Then I proceeded to prepare the peas and then combine both ingredients in the pan. In short, it takes more to say it than to do it.
Here below I also leave you some other potato recipes that I have made and published over the years. From classic roast potatoes to Bavarian baked foil potatoes. In short, we all love potatoes, they are cheap, easily available and super versatile.
I also remind you that I am waiting for you every morning in the group and on the fan page on Facebook of Le Ricette di Bea with the Recipe of the Day and many other food and non-food content live from my kitchen. In the social box below the recipe you will find all the links to follow me!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 394.72 (Kcal)
- Carbohydrates 51.34 (g) of which sugars 4.92 (g)
- Proteins 7.93 (g)
- Fat 19.12 (g) of which saturated 2.77 (g)of which unsaturated 0.23 (g)
- Fibers 8.27 (g)
- Sodium 212.22 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two Portions of Potato Salad
- 4 potatoes (about 1.1 lbs)
- 100 g peas (small peas, frozen or fresh peas)
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- to taste rosemary (fresh or dried)
- to taste chives (fresh or dried)
We will also need water to boil the potatoes and to blanch the peas, whether you use fresh or frozen peas from the freezer section.
Tools for Potato Salad with Peas
- 1 Cutting Board
- 1 Knife
- 1 Vegetable Peeler
- 1 Frying Pan
- 1 Pot
- 1 Wooden Spoon
- 1 Colander
- 1 Plate
- 2 Paper Towel
- 1 Small Pot
If you want the Wooden Spoon or Spatula branded Le Ricette di Bea you can request it in the comments of the recipe or in the chat on the blog’s social channels which you can find in the box below the recipe.
Steps of the Potato Salad with Peas Recipe
This potato salad recipe is very simple, we just need to be careful with the cooking times to prevent both the potatoes and the peas from falling apart. We start by washing the potatoes well, patting them dry with kitchen paper, and then using the vegetable peeler to remove the skin. Place them on a wooden cutting board and use a knife to cut them into many small to medium potato pieces. You can help yourself understand the size of my potato pieces from the photos. This will facilitate and shorten the cooking time.
Put a pot with plenty of water on the stove and bring it to a boil by adding a pinch of salt. Do not add too much salt, we will adjust the flavors and taste of this potato salad dish later. While we wait for it to boil, let’s think about the peas.
If you chose, like in my case, frozen peas, the process is very simple. Place a small pot on the stove with a splash of water, add the peas to it, and let them thaw for a few minutes. Do not stir or let them fall apart. When they are ready, drain them and place them on a small plate.
Proceed also with the first cooking of the potatoes, which is to boil the potato pieces for about ten minutes. Then drain everything with a colander and let them drain for about ten minutes. If you have time, let the potatoes cool for even 20 minutes.
After this time, we will be ready for the second cooking. Take a non-stick frying pan and add a generous tablespoon of extra virgin olive oil. Then add the now-cooled potatoes to the pan and let them flavor with the oil over medium heat. Do not stir or touch them with the wooden spoon or other utensils at this stage, rather help yourself with the pan. Using the handle, with decisive wrist movements, sauté the potatoes making them jump.
After about 10 minutes, a nice crust will have formed on the outside of the potato pieces. Now we can add the well-drained peas. Now it’s time for the spices or flavors we have chosen. In my case, I went for simple: rosemary, chives, salt, and pepper. But if you have them, you can use sweet paprika, curry, truffle salt, or truffle oil. In short, to your taste and liking. Let our potato and pea salad cook and flavor for another 5 minutes.
As mentioned earlier, we can serve this potato and pea side dish either hot or cold. In the second case, we need to let the ingredients cool. In this way, however, we can prepare the potato salad in advance and take it with us for lunch at the office, to enjoy under the umbrella, for a picnic in the mountains after a nice hike. I also suggested adding tuna, but you can also replace it with boiled eggs if you prefer, making this salad even richer and more delicious.
This potato side dish pairs well with many main courses, both meat and fish, perfect all year round. Economical and quick to prepare. In short, a perfect side dish. So I just have to remind you that I am waiting for you every day here on the blog with many easy, quick, and delicious recipes like this one. Bon appétit!!!
Storage
We can store this potato salad either in the refrigerator, closing everything in a container with a lid for a few days. Or in the freezer for a few weeks. In both cases, remember to let the potato and pea salad cool well and at room temperature.
When you then go to thaw the potatoes, I recommend heating them slightly in the pan so that you can be sure that even the inside is well thawed and does not remain hard.
