New Potatoes and Pea Salad

Ingredients for Potato and Pea Salad

The garden has yielded fresh new potatoes, green peas and onions.  It’s time to make potato salad!  This recipe calls for homemade mayonnaise made with farm-fresh eggs, but I suppose if you don’t have your own chickens, you will have to be satisfied with store-bought variety.

New Potatoes and Pea Salad


  • 1 pound (1/2 kilo) new potatoes, cooked and cut into cubes
  • 1 cup fresh garden peas, cooked until tender
  • 1/2 cup minced celery
  • 1 tablespoon minced parsley
  • 2 green-onions, diced and soaked in cold water *
  • 2 tablespoon pickle relish
  • 2 hard-boiled chopped eggs
  • 1/4 cup mayonnaise
  • 1 cup plain yogurt
  • salt, pepper and cayenne
  • finely sliced green-onion tops
  • paprika



Combine potatoes, peas, celery, parsley, pickle relish and eggs.  Drain the water off onions and add to bowl.  Fold in the mayonnaise and yogurt.  Season with salt pepper, cayenne to taste.  Sprinkle with paprika and onion tops.

* Soaking onions in cold water removes the stinging bite of the onions and mellows out the taste.  The acids that cause your eyes to burn and give that sharp taste are water soluble.

Yields: 4 servings

Combine potatoes, eggs, onions and celery

Potato and Pea Salad topped with paprika and green onion tops

Soak onions in water to remove the stinging bite.