Go Back
+ servings

Potato Salad With Peas

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 -6 servings
Author Mike


  • 2 pounds red potatoes peeled, cut into 1/2" pieces
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs peeled, chopped
  • 1 cup frozen peas thawed
  • 1/2 cup red onion diced
  • 2/3 to 1 cup mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons Creole mustard
  • Kosher salt and freshly ground black pepper


  • Put the potatoes into a saucepan and cover with water.
  • Add 1 teaspoon of kosher salt.
  • Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  • Remove from heat, drain, place in a large bowl, and let cool.
  • Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
  • Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  • Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  • Season with salt and pepper.