New Potato and Pea Salad with Mustard and Mint

May 28, 2013
5 Ratings
Photo by Mark Weinberg
  • Serves 8 to 10
Author Notes

This is one of those recipes that just naturally built itself in my mind - the farmer's market has had truly the best little new potatoes that you have ever had, and loads of fresh crisp snow and sugar snap peas. My garden is overrun with mint (in a good way) and I love the combination of mint and mustard ... —aargersi

Test Kitchen Notes

WHO: Aargersi is a Food52 all-star living in Austin, Texas.
WHAT: Potato salad, all greened and mustarded up for spring.
HOW: Boil your potatoes; slice your peas; mix with the rest of the ingredients. Let rest, then serve.
WHY WE LOVE IT: Aargersi's potato salad is the opposite of its gloppy, mayo-leaden brethren; the peas keep it crunchy and bright, and the mustard snaps it to attention. We can't wait to make this for our next barbecue—or brown bag lunch. —The Editors

What You'll Need
  • 1 1/2 pounds small red potatoes
  • 4 cups snow and/or sugar snap peas cut into several pieces each
  • 3 tablespoons dijon mustard
  • 1 tablespoon yellow mustard seed
  • 2 tablespoons malt vinegar
  • 2 tablespoons pecan oil (or other nut oil)
  • 10-12 fresh mint leaves
  • 1/2 cup chopped green onion
  • Salt and pepper to taste
  1. Wash the potatoes and then boil them in salted water until they are tender (test them by poking with a slim knife). Drain and cool them. When they are cool, cut them into 4 to 8 pieces each (depending on the size of your potatoes -- they should be bite-sized)
  2. Wash and cut the peas -- I used a combination of snow and snap and cut them on the bias, 3 to 4 pieces per pea.
  3. Chop the mint. Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving. Serve!

See what other Food52ers are saying.

  • Karen Brooks
    Karen Brooks
  • Kukla
  • fiveandspice
  • aargersi
  • gingerroot

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

18 Reviews

Karen B. August 25, 2022
Clean bright flavorful! We adjusted proportions to our taste for zingy salad dressing and more potatoes vis a vis snow peas. 2 lbs. potatoes and 2 cups sliced snow peas. 4 Tblsp. Malt vinegar and 4Tblsp. pecan oil. Also, for better dressing absorption by the potatoes, as soon as they have cooled enough to handle, cut into pieces and toss with the dressing. Let cool in the dressing then proceed to add the rest of the ingredients. Definitely do not skip the mint leaves... raises potato salad to a whole new level.
Tina L. June 5, 2014
This is REALLY delicious - made it with beautiful, multi-colored marble-sized new potatoes (already "bite sized”), and walnut oil instead of pecan, otherwise all as written in the recipe. Super easy, love the mustard seeds and clean flavors. A keeper!
Lola May 28, 2014
For the love of G...please post comments when
you've made the recipe...a complete waste of time
reading, 'it looks Ah-mazing'...come on fellow foodies!!!
Lisa July 27, 2016
Totally agree with Lola
Kukla May 27, 2014
Congratulations Abbie on the Wildcard win! Love all the piquant and pungent flavors in this salad!
fiveandspice May 27, 2014
Yummers. I am trying this very soon.
aargersi May 27, 2014
Hey I just saw this! Thanks everyone - very exciting!!!
gingerroot May 26, 2014
This looks great! Can't wait to make it. Congrats on the WC win, A!!
drbabs May 26, 2014
Yum, Abbie! Congrats on the Wildcard!
nannydeb May 26, 2014
Well deserved Wild Card win Ab! Delicious!
cookinginvictoria May 26, 2014
Yay -- congrats on the WC win, Abbie! I love this recipe. I made it a bunch of times last summer. It's time to make it again, I think. I just bought snap peas this weekend from the farmer's market. :)
savorthis June 25, 2013
I love the nut oil! There was a potato salad we would get in SF made with pecans that was so good. What great combinations....
cookinginvictoria June 10, 2013
Looks delicious! Love the "M" triumvirate -- mustard, mint and malt vinegar. Saved -- and will make this once sugar snaps start making an appearance at our local markets.
aargersi May 29, 2013
Thanks you guys! I do love the combo of mustard and mint - this version is nice a fresh and bright - not gloppy or heavy at all
Muse May 29, 2013
Love potato salad and love snow peas...this sounds SO good!
hardlikearmour May 28, 2013
I don't always love potato salad, but this one looks AH-mazing!
EmilyC May 28, 2013
nannydeb May 28, 2013
Mouthwatering picture!