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Potato Salad with Arugula Peas and Dill

January 26, 2017

Potato Salad with Arugula Peas and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce.

A few years back, my friend and Author of Erica’s Recipes Blog made a fabulous potato salad that I used in a Blogger Roundup called “20 Salads to remember this Summer” on my blog. I fell in love hardcore with her salad called Spring Potato Salad with Arugula, Peas, and Dill to the point of instantly being inspired to make a revamped version of my own for you guys.

 

Potato Salad with Arugula, Peas, and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce.

What did I keep?…

Erica brilliantly combined Red Potatoes, Peppery Arugula, Sweet Peas, and Fresh Dill weed herbs. Those, of course, would stay. Heck, those are the ingredients that drew my attention from the start after seeing her recipe.

What Did I Change/Add?…

I can’t help myself when following a recipe; I make changes often. Erica’s beautiful recipe would also be adapted slightly for our dietary needs, so the amount of mayo would be changed to only 1/4 of a cup.

 

 

 

 

 

Potato Salad with Arugula Peas and DillI’m also big on my regular Dukes Mayo VS low-fat or fat-free that would have to change. I decided to use Plain Greek Yogurt instead of sour cream. I could kill two birds with one stone, so to speak – a little less mayo and omitting the sour cream.

I also decided to add Herb Feta cheese, red salad onions, lemon zest, and the juice of 1 lemon to add more flavor since I cut down a few ingredients in the original recipe Erica made and tied together other components added.

Below, you will find my recipe for  Spring Potato Salad with Arugula, Peas, and Dill inspired by my friend Erica the Author of Erica’s Recipes for delicious and wonderful salad creation called Spring Potato Salad Arugula, Peas, and Dill.

 

 

 

 

 

Potato Salad with Arugula Peas and Dill

  • Three pounds red-skinned potatoes, whole  and unpeeled

  • One and 1/2  cup of packed organic arugula, roughly chopped

  • One cup of organic frozen peas, thawed

  • One small red onion, thinly sliced

  • 3-4 ounces herb feta crumbles

  • One cup plain Greek yogurt

  • 1/4 cup of Dukes Mayonnaise

  • One teaspoon of Dijon whole grain mustard

  • 1/2 tablespoon fresh dill, chopped

  • zest of 1 lemon

  • juice of 1 lemon

  • pinch of sugar, optional

  • Kosher salt, to taste

  • freshly ground pepper, to taste

 

 

Instructions 

  1.  Pour boiling water from the kettle into a pan fitted with a fan steamer, place the unpeeled whole red potatoes in the steamer, sprinkle with salt – about one rounded teaspoon.

  2. Then put a tight lid on and let them steam over a low-medium heat, which is needed to keep the water lightly boiling until the potatoes are tender. This will take 20-25

  3. When the potatoes are cooked, remove them from the steamer, drain off any water beneath the steamer,  return the potatoes to the pan filled with ice-cold water and ice to quickly cool and keep the red color. Let sit for about 6 minutes in ice-cold water.

  4. Thinly slice the cooled red potatoes and place them in a large glass serving the dish.

  5. Lightly chop 1 and 1/4 cup of lightly packed arugula, and place in a glass dish.

  6. Add 1 cup of thawed organic thawed frozen peas and one small sliced onion, and crumbled feta to a glass dish, lightly toss.

  7. In a smaller glass dish, whisk together 1 cup of plain Greek yogurt, 1/4 of a cup Duke’s Mayonnaise, Dijon whole grain mustard, fresh dill, zest of 1 lemon, juice of 1 lemon, the pinch of sugar, kosher salt, and fresh ground pepper to own taste.

  8. Add the whisked dressing to the large glass dish and lightly toss to coat evenly; careful not to break potatoes.

  9. Enjoy!

 

 

 

 

 

Potato Salad with Arugula, Peas, and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce.

POTATO SALAD WITH ARUGULA PEAS AND DILL

hmccallum
Potato Salad with Arugula, Peas, and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce.

5 from 9 votes
Prep Time 20 mins
Cook Time 25 mins
Chill 1 hr
Total Time 1 hr 45 mins
Course Salad
Cuisine American
Servings 6 People
Calories 323 kcal

Ingredients
  

  • 3 pounds Red Skinned Potatoes whole , unpeeled
  • cups Packed Organic Arugula Lettuce roughly chopped
  • 1 cup Organic Frozen peas thawed
  • 1 small Red Onion thinly sliced
  • 3-4 ounces Herb Feta Crumbles
  • 1 cup Plain Greek Yogurt
  • ¼ cup Duke's Mayo
  • 1 teaspoon Dijon Whole Grain Mustard
  • ½ tablespoon Fresh Dill chopped
  • 1 Lemon zested
  • 2 tablespoon Fresh Lemon Juice
  • 1 pinch Sugar optional
  • Kosher Salt to own taste
  • Freshly Ground Black Pepper to own taste

Instructions
 

  • Pour boiling water from the kettle into a pan fitted with a fan steamer, then place the unpeeled whole red potatoes in the steamer, sprinkle with salt – about 1 rounded teaspoon. Then put a tight lid on and let them steam over a low-medium heat, which is needed to keep the water lightly boiling until the potatoes are tender. This will take 20-25



  • When the potatoes are completed cooked, remove them from the steamer, drain off any water beneath the steamer,  return the potatoes to the pan filled with ice-cold water and ice to quickly cool and keep the red color. Let sit for about 6 minutes in ice-cold water.

  • Thinly slice the cooled red potatoes and place in a large glass serving the dish.

  • Lightly chop 1 and 1/4 cup of lightly packed arugula, and place in a glass dish.

  • Add 1 cup of thawed organic thawed frozen peas and 1 small sliced onion, and crumbled feta to a glass dish, lightly toss.

  • In a smaller glass dish whisk together 1 cup of plain Greek yogurt, 1/4 of a cup Duke’s Mayonnaise, Dijon whole grain mustard, fresh dill, zest of 1 lemon, juice of 1 lemon, the pinch of sugar, kosher salt, and fresh ground pepper to own taste.

  • Add whisked dressing to the large glass dish and lightly toss to coat evenly; careful not to break potatoes.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 323kcalCarbohydrates: 47gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 18mgSodium: 299mgPotassium: 1321mgFiber: 7gSugar: 8gVitamin A: 4656IUVitamin C: 47mgCalcium: 167mgIron: 3mg
Keyword Peas, Potato Salad, Potatoes
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Potato Salad with Arugula, Peas, and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce.

 

 

 

Suggested Recipes

  • Southern Red Potato Salad with only the best ingredients such as Red Potatoes, real mayonnaise, yellow mustard, dill pickles, green bell peppers, Vidalia onions, crisp green celery, and hard-boiled eggs with a hint of chopped fresh parsley as a garnish, entirely budget-friendly for any gathering or occasion.
  •  Purple Potato Salad Recipe is easy to make and deliciously gorgeous to look at on the dinner table; made from a spectacular tasting colorful medley of small purple potatoes, new potatoes, small red potatoes, crunchy baby dill pickles, crisp celery, red salad onions, sliced carrots, and garden-fresh herbs.

 

This recipe for Potato Salad with Arugula, Peas, and Dill has been adapted from EricErica’sipes, © Heidy L. McCallum and The McCaMcCallum’smrock Patch, 2022-2012 unauthorized use and/or duplication of content/ material without express and written permission from this blogblog’shor and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCaMcCallum’smrock Patch with appropriate and specific direction to the original content.

 

 

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18 Comments

  • Reply
    Purple Potato Salad Recipe | The McCallum's Shamrock Patch
    January 6, 2021 at 5:31 pm

    […] Potato Salad with Arugula Peas and Dill is a fantastic potato salad perfect for any season; made with sliced Red Potatoes, Peppery Arugula, Red Onions, Feta cheese, Sweet Peas, garden Fresh Dill weed,  dressed in a creamy deliciously thick Greek Yogurt sauce. […]

  • Reply
    Nazima
    March 31, 2015 at 5:54 pm

    a gorgeous salad – love the flavours here!

  • Reply
    Joanne/WineladyCooks
    March 31, 2015 at 5:51 pm

    A beautiful potato salad and I know it’s absolutely delicious made both ways. Sometimes our dietary restrictions get in the way, but your recipe is perfect without losing flavor. Pinned/sharing.

    • Reply
      Heidy L. McCallum
      March 31, 2015 at 7:12 pm

      Thanks Joanne, glad you enjoyed both versions Erica is such a fab blogger.

  • Reply
    Abigail
    March 31, 2015 at 4:16 pm

    That salad made me instantly hungry! Love that it’s quite filling and delicious!

  • Reply
    homemadefoodjunkie
    March 31, 2015 at 1:44 pm

    Lovely salad Heidy. I’m excited about the dressing. Healthy ingredients make this potato salad a keeper. The seasonings look very enticing!

  • Reply
    Natalie Browne
    March 31, 2015 at 1:33 pm

    This looks so yummy 🙂 Perfect for Spring.

  • Reply
    Dan from Platter Talk
    March 31, 2015 at 12:56 pm

    The added feta took my breath away from an already gorgeous salad idea; fantastic job with this one!

    • Reply
      Heidy L. McCallum
      March 31, 2015 at 1:00 pm

      Thank you Dan- I’m a secret cheese lover here in Florida 🙂

  • Reply
    Erica (@Erica's Recipes)
    March 31, 2015 at 12:46 pm

    wow Heidy! So glad my recipe looked to good to you and your adaptation sounds Amazing!!

    • Reply
      Heidy L. McCallum
      March 31, 2015 at 12:59 pm

      I hope I did your recipe justice Erica, I loved your recipe at 1st sight…Thank you again for being so inspiring.

  • Reply
    peter @feedyoursoultoo
    March 31, 2015 at 12:45 pm

    A perfect salad for the nicer weather.

    • Reply
      Heidy L. McCallum
      March 31, 2015 at 12:58 pm

      It’s already the “nice weather” here in Florida. Thank you so much Peter 🙂

  • Reply
    Sarah's Attic of Treasures
    March 31, 2015 at 11:47 am

    Reblogged this on Sarah's Attic Of Treasures and commented:
    What a wonderful looking salad. Fresh. Spring is here.

  • Leave a Reply

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