Potato Salad With Eggs and Peas

Potato Salad With Peas

Diana Rattray

Ratings (15)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
381 Calories
25g Fat
32g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 381
% Daily Value*
Total Fat 25g 32%
Saturated Fat 4g 22%
Cholesterol 83mg 28%
Sodium 309mg 13%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 16%
Protein 7g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh or frozen green peas add flavor and color to this well-seasoned potato salad. This salad is easy to make and perfect for any cookout or potluck. 

Ingredients

  • 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch chunks
  • 1 teaspoon salt
  • 2 hard-boiled eggs, peeled and chopped
  • 1 cup fresh or frozen peas, cooked, drained
  • 1/2 cup finely chopped red onion
  • 2/3 to 1 cup mayonnaise, as desired
  • 1 tablespoon sour cream (optional)
  • 2 to 3 teaspoons prepared mustard, or to taste
  • salt and freshly ground black pepper, to taste

Steps to Make It

  1. Put potatoes in a saucepan and cover with water and add 1 teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes, just until tender.

  2. Drain and transfer to a bowl; add chopped eggs, peas, and onion. Cover and refrigerate until chilled.​

  3. In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard. Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.