Potato, Snap Pea And Pickle Salad Recipe

Recipe By Slurrp

This Potato, Snap Pea, and Pickle Salad is a refreshing and tangy side dish that is perfect for summer picnics and barbecues. The combination of tender boiled potatoes, crisp snap peas, and tangy pickles creates a delicious and satisfying salad. The dressing, made with a mix of mayonnaise, Dijon mustard, and pickle brine, adds a creamy and zesty flavor to the salad. Serve this salad chilled and garnish with fresh dill for a burst of freshness.

4.9
10 Rating -
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30minstotal
30m.total
Potato, Snap Pea And Pickle Salad
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Ingredients for Potato, Snap Pea And Pickle Salad Recipe

  • 0.17 pound Potatoes, Boiled And Cubed
  • 0.17 cup Snap Peas, Trimmed And Halved
  • 0.08 cup Pickles, Diced
  • 1/25 cup Mayonnaise
  • 0.17 tablespoon Dijon Mustard
  • 0.33 tablespoon Pickle Brine
  • As required Salt And Pepper To Taste
  • as needed Fresh Dill For Garnish

Directions: Potato, Snap Pea And Pickle Salad Recipe

Cooking Directions

  • STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
  • STEP 2.In a large bowl, combine the snap peas, pickles, and cooled potatoes.
  • STEP 3.In a separate small bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, salt, and pepper.
  • STEP 4.Pour the dressing over the potato mixture and toss until everything is well coated.
  • STEP 5.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, garnish the salad with fresh dill.
  • STEP 7.Serve chilled and enjoy!

Cooking Tips

  • Make sure to not overcook the potatoes as they can become mushy.
  • Feel free to add other vegetables like cherry tomatoes or radishes for extra crunch and color.
  • For a tangier flavor, add more pickle brine to the dressing.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • Serve the salad chilled for the best taste and texture.
  • This salad pairs well with grilled meats or as a side dish for sandwiches.
Nutrition
value
188
calories per serving
14 g Fat3 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    3g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    2mg
  • Vitamin A
    252mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    47mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp