Category: Side Dishes & Salads

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique. Who ever thought of putting radishes into a potato salad before? Not me, that’s for sure!

Smoked Sausage Potato Salad

A Little Heat Adds A Lot Of Flavor

I found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor. Sadly Chile Pepper magazine is no longer in print. It was packed with great recipes like this one. I’m gonna miss it!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my potato salad with peas.

Smoked Sausage Potato Salad
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4 from 1 vote

Smoked Sausage Potato Salad

Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes.
Course Side
Cuisine American
Keyword potato salad, sausage, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 113kcal
Author From the April 2015 Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.

Notes

Stir again before serving.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2828IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Cedar-Plank Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar-plank Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side dish you can possibly imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick. My goodness were these ever amazing!

Cedar-Plank Cajun Mashed Potatoes

The Perfect Side Dish

I served these cedar-plank Cajun mashed potatoes alongside a delicious prime rib. I cooked it on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

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Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits, meatloaf and spicy grilled shrimp.

Cedar Planked Cajun Mashed Potatoes
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5 from 1 vote

Cedar-Plank Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar-plank Cajun mashed potatoes.
Course Side
Cuisine American
Keyword Cajun, cedar plank, mashed potatoes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 472kcal
Author Based on a recipe from the Kitchen Window

Equipment

Ingredients

For the mashed potatoes

For the Cajun butter

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  • Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  • Place potatoes into a resealable container in the fridge for 1 hour to set.
  • Meanwhile, soak a cedar plank in water.
  • Fire up your smoker for indirect cooking.
  • When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  • Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  • Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  • Serve hot.

For the Cajun butter

  • Combine all ingredients.

Notes

Substitute Monterey jack cheese for a low-heat version.

Nutrition

Calories: 472kcal | Carbohydrates: 32g | Protein: 11g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 764mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1287IU | Vitamin C: 10mg | Calcium: 248mg | Iron: 2mg

Nutritional values are approximate.

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Cuban Black Beans

It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup. I was in a real Cuban restaurant somewhere in the city. It’s been so long ago that I don’t recall the name or even where it was. But I definitely remember the beans. Sometimes the memory of a really good meal stays with you for the rest of your life. Food memories are some of the strongest you have.

Cuban Black Beans

A Big Favorite In Our House

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.

Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my slow-cooked lima beans.

Cuban Black Beans
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5 from 1 vote

Cuban Black Beans

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.
Course Side
Cuisine Cuban
Keyword beans, Cuban
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 12
Calories 287kcal
Author Based on this recipe

Equipment

Ingredients

Instructions

The night before

  • Rinse the beans and add to a large pot.
  • Add enough water to cover the beans by an inch and let soak overnight.

The next day

  • Add one onion, quartered.
  • Add one pepper, quartered.
  • Add 4 cloves garlic, minced
  • Add 3 bay leaves.
  • Add 1 teaspoon of salt and 1 teaspoon pepper.
  • Add 1 1/2 tablespoons of oil.
  • Add 1 teaspoon of cumin.
  • Add enough water to again cover the beans by an inch.
  • Bring to a boil and let boil for 5 minutes.
  • Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are no longer hard but aren't mushy, checking the water level on occasion.
  • Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms.
  • Add back to the pot and stir.
  • Add the remaining bay leaves and season with salt and pepper to taste.
  • Continue simmering.
  • Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
  • Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
  • Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin.
  • Stir and cook for 1 minute.
  • Add the vinegar, salt, and pepper to taste.
  • Stir.
  • Remove from heat and then add to the pot of beans.
  • Continue simmering the beans for 1 to 1 1/2 hours.
  • The beans should be tender and the broth should be thick.

Notes

These beans are even better the next day.

Nutrition

Calories: 287kcal | Carbohydrates: 54g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1258mg | Fiber: 13g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 5mg

Nutritional values are approximate.

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Waffled Fries

You could’ve pushed me over with a feather. I thought that no way could these waffled fries be great. Potato flakes aren’t the first thing that come to mind when I think about making fries at home. To be honest, I don’t ever think of potato flakes. Well, I didn’t. Now I do.

Well, I was wrong. These little potato bites are highly addicting, and very… potato-y. And, there’s no deep frying involved. Clean up is a breeze. These are the fries of dreams. And they look way cool too!

Waffled Fries

Ready In No Time

It takes about 3 minutes to make these waffled fries. Our little waffle iron can only make 4 at a time, so I kept them warm in the oven’s warming drawer while I made the rest of the batch.

For a little twist on the usual fries, add a pinch of Cajun seasoning to the batter. Or freshly ground black pepper. Whatever suits your fancy.

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Also try my mac-and-cheese waffles.

Waffled Fries
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4 from 1 vote

Waffled Fries

These little potato bites are highly addicting, and very… potato-y. And, there’s no deep frying involved. Clean up is a breeze.
Course Side
Cuisine American
Keyword fries, waffles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 413kcal
Author Mike

Equipment

Ingredients

Instructions

  • Heat your waffle iron to high. Spray with non-stick spray.
  • Meanwhile, combine the remaining ingredients in a medium bowl. Let set until thick. Add more water, a little at a time, if the mixture is too thin to stick together.
  • Working in batches, form a tablespoon of batter into a small ball and place onto the waffle iron. Add as many as you can without crowding them. Close the waffle iron lid and cook 3 minutes or until golden brown and crunchy.
  • Serve hot.

Notes

These fries can be made ahead of time and reheated in the oven.

Nutrition

Calories: 413kcal | Carbohydrates: 49g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 647mg | Potassium: 666mg | Fiber: 4g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 49mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Waffled Sausage Patties

I usually pan fry my breakfast sausage patties. Sometimes I’ll cook them in the oven, but I prefer pan frying. I don’t like the mess, though. The splatter. The grease. Stuff flying everything. It’s fun and smells great, but it’s kind of a non-fun experience. So, when I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew? Easy to make. Cleanup isn’t bad either. And the patties are…. Cool looking!

Waffled Sausage Patties

Crunchy Delicious Patties

In about 3 minutes you will have perfectly cooked waffled sausage patties, with a little bit of a crust to them. You know what I mean. GBD. Golden Brown Delicious. I don’t trust sausages that don’t have a bit of crust to them. It’s just not normal. It’s hard to get that crust if you bake your sausages. Well you can get it, but you’re going to have to bake them for a while or have them spend some time under the broiler. This is easier.

I can cook four sausages at a time on our little round Cuisinart waffle maker, which is perfect for the two of us. Cleanup was very easy, too!

Got Syrup?

I’ve been known to put a little maple syrup on my waffled sausage patties. They’re sitting there, often right next to my waffles. Syrup goes into those little nooks and crannies and valleys in the waffles. And guess what? It goes into those little nooks and crannies and valleys in the sausage patties too! Oh yes! Don’t look at me weird. Try it! It’s delicious!

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Looking for something new to cook on your waffle iron? Try these awesome waffled French fries or these great waffle iron cinnamon rolls! They all go great with my Silver Dollar pancakes.

Waffled Sausages
Print Pin
5 from 1 vote

Waffled Sausages

When I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew?
Course Side
Cuisine American
Keyword sausage, waffles
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 258kcal
Author Mike

Equipment

Ingredients

  • 4 sausage patties

Instructions

  • Heat your waffle iron on high.
  • Add patties to iron and close lid. Do not press down on the lid.
  • Cook about 3 minutes or until internal temperature of the sausages reaches 165 F.

Notes

These sausages freeze well. Make a bunch of them and freeze for reheating later.

Nutrition

Calories: 258kcal | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 541mg | Potassium: 211mg | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

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Broccoli Cauliflower Salad

This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.

Broccoli Cauliflower Salad

Perfect Bacon, Every Time

I bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss. And the bacon is cooked perfectly, ready to go into a batch of broccoli cauliflower salad!

I’ve also made this salad a few times for road trips. It really holds up well to travelling.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my delicious marinated vegetable salad and my tangy broccoli salad.

Broccoli Cauliflower Salad
Print Pin
5 from 1 vote

Broccoli Cauliflower Salad

This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks.
Course Side
Cuisine American
Keyword broccoli, cauliflower, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 634kcal
Author Based on a recipe from Chef In Training

Equipment

Ingredients

For the salad

  • 2 cups cauliflower cut into bite-sized pieces
  • 2 cups broccoli cut into bite-sized pieces
  • ½ cups celery chopped
  • 1 cup peas frozen, thawed
  • 1 ½ cups bacon cooked, chopped

For the dressing

Instructions

For the salad

  • Combine all ingredients in a large bowl.

For the dressing

  • Whisk together all ingredients until smooth.
  • Blend into the vegetables. Refrigerate until ready to serve.

Notes

You can omit the vinegar for a slightly creamier salad.

Nutrition

Calories: 634kcal | Carbohydrates: 13g | Protein: 9g | Fat: 61g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 793mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 386IU | Vitamin C: 40mg | Calcium: 68mg | Iron: 1mg

Nutritional values are approximate.

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Choclo al Cumino

I am a big fan of choclo. It’s a corn from the Andes of Peru. It’s not like the sweet corn you normally find here in the US. In fact, it’s not sweet at all. The kernels are instead very large and very starchy, almost like hominy. This choclo al cumino really accentuates the unique flavor of the corn, with a hint of lime and cumin. It’s a fantastically fresh and light side dish.

If you are looking for a creamy, sweet corn like you so often get when you order corn at a restaurant in the US, this isn’t it. This will open your eyes up to a different world of corn!

Choclo al Cumino

Finding Choclo

You can find the choclo to make choclo al cumino in some South American specialty food stores. Usually it’s frozen and off the cob, but you can also find it on the cob. I found it in Saraga here in Indianapolis and also at Jungle Jim’s in Cincinnati.

In Peru, it isn’t uncommon to find street vendors selling boiled choclo-on-the-cob, especially when you are in the Andes. I lived in Peru when I was in my teens. I often sought out choclo vendors. As much as I loved American sweet corn, I was really drawn to the flavors of choclo, and the textures. And it was cheap. Crazy cheap. You could get a monster-sized ear of boiled choclo for mere pennies. And you were lucky if you could finish it, because it was definitely almost a meal in itself.

Some folks have a love/heat relationship with cumin. I’m one of them. Sometimes I load up on it, like in a salsa. And others, I back way off. You can reduce the amount of cumin in this dish if you want, but I wouldn’t leave it out completely.

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Another favorite choclo dish of mine (though not authentic Peruvian cuisine) is my choclo maque choux.

Choclo al Cumino
Print Pin
5 from 1 vote

Choclo al Cumino

I am a big fan of choclo. It’s a corn from the Andes of Peru. It’s not like the sweet corn you normally find here in the US. In fact, it’s not sweet at all. 
Course Side
Cuisine Peruvian
Keyword corn, Peruvian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 391kcal
Author Based on a recipe from Peru Delights

Equipment

Ingredients

Instructions

  • Bring a small pot of water to a boil. Add just enough water to cover the cobs or the lose kernels.
  • Add the corn and sugar and boil 3-5 minutes or until the kernels are tender. Drain. If using choclo-on-the-cob cut kernels from the cobs.
  • Melt the butter in a medium saucepan over medium heat.
  • Add the corn, half of the cumin, and salt and pepper to taste.
  • Stir and heat through.
  • Squeeze the lime over the corn.
  • Serve sprinkled with the remaining cumin.

Notes

Serve with a few lime wedges in case anyone wants a bit more citrus flavor.

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 330mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1162IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 2mg

Nutritional values are approximate.

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Marinated Vegetable Salad

I’m a big fan of vinegar-based vegetable salads. They’re easy to make and great tasting. I like mine to have a little crunch in them. Of course, fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.

Marinated Vegetable Salad

A Great Salad For Any Vegetables

You can leave out the red bell pepper, or substitute jarred roasted red bell pepper. And frozen (but then thawed) pearl onions could be substituted for the sweet onion. Pretty much anything can be added to this marinated vegetable salad. I would tend to use things that add a bit of a crunch.

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Also try my wild rice and pineapple salad. And if fresh vegetables are in season, you can’t go wrong with my delicious fresh vegetable salad.

Marinated Vegetable Salad
Print Pin
5 from 1 vote

Marinated Vegetable Salad

Fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.
Course Side
Cuisine American
Keyword salad, vegetable
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 10
Calories 158kcal
Author Based on a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Add the vinegar to a medium saucepan and bring to a boil.
  • Whisk in the sugar until dissolved.
  • Remove from heat and whisk in the oil and salt.
  • Let cool completely.
  • Place beans, peas, celery, pimentos, onions, and bell pepper to a large bowl.
  • Pour the vinegar mixture over top of the vegetables.
  • Cover and refrigerate for 24 hours.
  • Serve cold.

Notes

You can play around with using different vegetables, such as pinto beans, broccoli, etc.

Nutrition

Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 314mg | Fiber: 5g | Sugar: 26g | Vitamin A: 826IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 3mg

Nutritional values are approximate.

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20-Minute Mac-and-Cheese

Yes, I used to make macaroni and cheese from a box. That was long ago. Now I usually make a totally different take on mac-and-cheese, like my favorite, fire eater chicken macaroni and cheese. But sometimes I just don’t have the time (or ingredients). That’s when this 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).

20-Minute Mac-and-Cheese

How To Re-Heat any Leftovers

Add a couple pinches of cayenne if you want a little kick in your 20-minute mac-and-cheese. If you have any leftovers, just warm them up in a pot on the stovetop. I like to add a few splashes of milk and a little butter to help break up the pasta as it tends to stick together after spending a night in the fridge. It helps keep the mac nice and creamy good!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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For something totally different, try my macaroni-and-cheese salad. Yes, salad.

20-Minute Mac-and-Cheese
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4 from 1 vote

20-Minute Mac-and-Cheese

This 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 520kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • Kosher salt
  • 1 ½ cups elbow macaroni
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • ¼ teaspoon garlic salt
  • ½ cup extra sharp Cheddar cheese shredded
  • 2-4 slices American cheese

Instructions

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  • Meanwhile, heat cream in a large skillet.
  • Add cream cheese and salt and stir until cheese is melted.
  • Add cheddar and American cheeses and stir until melted.
  • Add cooked pasta and stir to coat well.
  • Note: Add a pinch of cayenne for extra kick.
  • Note: If you want a little crunch, sprinkle the top of the mac with panko breadcrumbs and place under the broiler for a few minutes until golden brown. Make sure you use a skillet that can stand the heat, such as a cast iron skillet.

Notes

I recommend not using any ‘light’ ingredients in this recipe for the creamiest, cheesiest mac-and-cheese.

Nutrition

Calories: 520kcal | Carbohydrates: 42g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 457mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg

Nutritional values are approximate.

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Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard. Certainly I’ve seen peas in pasta salad before. But I’d never had potato salad with peas until now. I’ve been missing out, that’s for sure.

Potato Salad with Peas

To Bacon. Or Not To Bacon.

I fought the temptation to add crumbled cooked bacon to this wonderful salad. It’s ok if you’re not that strong. Add it and enjoy.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe and bacon potato salad.

Potato Salad with Peas
Print Pin
5 from 1 vote

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.
Course Salad
Cuisine American
Keyword peas, potato salad
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 326kcal
Author Mike

Equipment

Ingredients

Instructions

  • 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.

Notes

Stir again before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 616mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg

Nutritional values are approximate.

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