Potato Salad with Peas and Mint

Gluten Free
Health score
19%
Potato Salad with Peas and Mint
50 min.
6
439kcal

Suggestions


Looking for a delightful side dish that perfectly balances flavors and textures? Look no further than this refreshing Potato Salad with Peas and Mint! This gluten-free recipe is not only easy to prepare but also brings a burst of color and taste to your table, making it an ideal accompaniment for any meal.

The combination of tender new potatoes, sweet peas, and crispy smoked bacon creates a satisfying dish that is both hearty and light. The addition of fresh mint adds a unique twist, elevating the traditional potato salad to new heights. With a creamy dressing made from sour cream and heavy cream, every bite is rich and indulgent, yet the freshness of the mint keeps it vibrant and invigorating.

Perfect for summer barbecues, picnics, or family gatherings, this Potato Salad with Peas and Mint is sure to impress your guests. It can be served at room temperature, making it a convenient option for make-ahead meals. With just 50 minutes of preparation time, you can whip up this delicious dish that serves six, ensuring everyone gets to enjoy its delightful flavors. So grab your apron and get ready to create a side dish that will have everyone coming back for seconds!

Ingredients

  • cup bacon smoked
  • servings pepper black freshly ground
  • 0.3 cup mint leaves fresh finely chopped
  • tablespoons cup heavy whipping cream as needed plus more
  • servings kosher salt 
  • pounds baby potatoes white red scrubbed
  • 1.5 pounds peas fresh shelled
  • 0.5 medium shallots thinly sliced
  • 0.5 cup cream sour

Equipment

  • bowl
  • frying pan
  • knife
  • pot
  • slotted spoon

Directions

  1. Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes.
  2. Drain the potatoes and set aside until cool enough to handle.Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.Return the pan, with the bacon fat, to medium heat and add the shallot. Season generously with salt and pepper and cook until softened, about 3 minutes.
  3. Add the peas and cook until tender, about 3 to 4 minutes.
  4. Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool. Once the potatoes are cool, cut them into large dice and add them to the pea mixture.
  5. Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and season with salt and pepper as needed.
  6. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.

Nutrition Facts

Calories439kcal
Protein13.49%
Fat45.96%
Carbs40.55%

Properties

Glycemic Index
31.68
Glycemic Load
23.81
Inflammation Score
-8
Nutrition Score
23.579999783765%

Flavonoids

Catechin
0.01mg
Epicatechin
0.01mg
Eriodictyol
0.58mg
Hesperetin
0.19mg
Apigenin
0.1mg
Luteolin
0.24mg
Kaempferol
1.21mg
Quercetin
1.06mg

Nutrients percent of daily need

Calories:439.22kcal
21.96%
Fat:22.69g
34.91%
Saturated Fat:9.03g
56.44%
Carbohydrates:45.04g
15.01%
Net Carbohydrates:35.01g
12.73%
Sugar:8.65g
9.61%
Cholesterol:45.81mg
15.27%
Sodium:478.39mg
20.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.99g
29.98%
Vitamin C:76.13mg
92.27%
Fiber:10.03g
40.13%
Vitamin B6:0.76mg
38.15%
Manganese:0.74mg
37.21%
Vitamin B1:0.54mg
35.98%
Vitamin K:31.7µg
30.19%
Potassium:1041.39mg
29.75%
Phosphorus:287.13mg
28.71%
Vitamin B3:5.61mg
28.05%
Folate:102.21µg
25.55%
Vitamin A:1195.05IU
23.9%
Magnesium:81.48mg
20.37%
Copper:0.39mg
19.66%
Iron:3.16mg
17.56%
Vitamin B2:0.28mg
16.58%
Selenium:11.39µg
16.26%
Zinc:2.42mg
16.15%
Vitamin B5:0.88mg
8.82%
Calcium:78.66mg
7.87%
Vitamin B12:0.25µg
4.16%
Vitamin E:0.48mg
3.17%
Vitamin D:0.28µg
1.85%
Source:Chow