POTATO SALAD WITH ARUGULA PEAS AND DILL

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 wonderful 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.

 

What did I keep?…

Erica was brilliant combining  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 end up making changes often, and 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.

 

 

 

 

 

I’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 the sour cream, I could kill two birds with one stone so to speak – a little less mayo and omitting the sour cream.

I decided to also 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 that were in the original recipe Erica made and to tie together the other ingredients I added.

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

 

 

 

 

 

SPRING POTATO SALAD WITH ARUGULA, PEAS, AND DILL

• 3 pounds red-skinned potatoes, whole  and unpeeled
• 1 and 1/2  cup of packed organic arugula, roughly chopped
• 1 cup of organic frozen Peas, thawed
• 1 small red onion, thinly sliced
• 3-4 ounces herb feta crumbles
• 1 cup plain Greek yogurt
• 1/4 cup of Dukes Mayonnaise
• 1 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, then place the unpeeled whole red potatoes in the steamer, sprinkle with salt – about 1 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 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.
4. Thinly slice the cooled red potatoes and place 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 1 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!

 

 

 

 

 

 

 

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This recipe for Potato Salad with Arugula, Peas, and Dill has been adapted from Erica’s Recipes, © Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019-2012 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author 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 McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

 

 

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