Lemony Potato Salad with Peas! Bursting with the freshness of spring peas and fragrant mint, this spring-inspired salad is hearty, flavourful and a true celebration of seasonal goodness. Imagine tender new potatoes mingling with sweet peas and crispy prosciutto, all bathed in a zesty lemony dressing that’s as refreshing as a spring breeze.
All without the heaviness of traditional mayo-based salads, it’s a light and refreshing option that’s perfect for any occasion, whether you’re hosting a backyard barbecue or simply craving a taste of springtime sunshine on your plate.
Ingredient Tips for Pea and Potato Salad
Potatoes: Opt for waxy varieties like new potatoes or fingerlings for their firm texture, which holds up well in salads. These varieties can be eaten with their skin intact, adding a rustic touch and extra nutrients to the dish.
Peas: Use fresh peas whenever possible for the best flavour and texture. If fresh peas are unavailable, frozen peas can be substituted, but blanch them quickly to retain their vibrant color and crispness.
Prosciutto: Choose high-quality, thinly sliced prosciutto for the best flavour and texture. Crisp it up in a skillet until golden and crunchy, adding a delicious salty contrast to the salad.
Mint: Fresh mint leaves add a burst of refreshing flavour to the salad. Chop them finely just before adding them to the dish to preserve their delicate aroma and taste.
Dressing: The lemon juice and olive oil dressing is the star of the show. Adjust the quantities of lemon juice, salt, and pepper to suit your taste preferences.
Choosing the Perfect Potato
When selecting the potato for this salad, you have two excellent options: new potatoes (such as Drillinge) or fingerlings. New potatoes, all retaining their form, offer a creamy texture and tenderness that readily absorbs the flavours of the lemony dressing, creating a smooth and buttery salad experience. On the other hand, fingerling potatoes bring a firmer texture and a subtle nuttiness to the dish, adding a delightful contrast to the peas and prosciutto. Whether you prefer the softness of new potatoes or the firmer bite of fingerlings, both choices promise to deliver a delicious salad bursting with fresh flavours and vibrant ingredients.
If you like this Potato Salad with Peas you might also like:
- Herb Potato Salad with Green Beans
- Asparagus Potato Salad with Peas adn Herbs
- Mediterranean Potato Salad with Mustard and Capers
- German Potato Salad with Cucucumber
Lemony Potato Salad with Peas
Ingredients
- 1 kg new potatoes, scrubbed
- Juice of 1 lemon
- 1 teaspoon coarse salt, or taste
- freshly ground pepper, to taste
- 6 tablespoons extra-virgin olive oil
- 1 bunch thinly sliced green onions, white and light green parts, more for serving
- 1 handful fresh mint leaves (2 tablespoons chopped)
- 5 slices prosciuttom chopped (70 g)
- 2 cups fresh peas (from about 1 kg pods), (about 250 g shelled or 2 cups frozen peas, thawed)
- 2 tablespoons grated parmesan
Method
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Place whole unpeeled potatoes in a large pot with enough salted water to cover by 2,5 cm. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 20 minutes, depending upon size.
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In a large bowl, whisk together lemon juice, salt and olive oil.
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Drain the potatoes and, as soon as they are just cool enough to handle, cut them in half or into bite-sized chunks and add them to the bowl with the dressing. Toss gently to coat and let stand 5 minutes.
TIP: It’s important to add the potatoes to the dressing while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes.
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Add the sliced green onions and mint leaves, then toss again to combine.
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Meanwhile, heat a large skillet over medium heat. Add the chopped prosciutto and sauté until it begins to render some fat and becomes crisp around the edges (5-6 minutes). Add the shelled peas to the skillet and add a couple of tablespoons of water. Steam-cook the peas until tender (3-4 minutes).
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Add the cooked prosciutto and peas to the bowl with the potatoes. Sprinkle with grated Parmesan cheese and toss everything together to combine.
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Allow the dish to cool to room temperature, or refrigerate until ready to serve. Just before serving, garnish with additional sliced green onions and mint leaves. Serve and enjoy!
Notes
- For a vegetarian option, skip the prosciutto. To cook the peas, blanch them in the pot with the potatoes for 1-2 minutes once the potatoes are fork-tender (about 20 minutes). This quick blanching will preserve the peas' vibrant color and delicate flavour, ensuring they are tender yet still slightly crisp when added to the salad.
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