Ingredients

• 2 lbs (900 g) Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
• 1 cup (150 g) frozen peas, thawed
• 1 cup (130 g) diced carrots
• ¾ cup (180 ml) mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ cup finely diced red onion
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs, chopped (optional)

Instructions

Step 1: Cook the Potatoes

Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a gentle boil and cook for 10–12 minutes, or until the potatoes are fork-tender but still hold their shape. Drain well and allow them to steam dry for a few minutes.

Step 2: Cook the Carrots

In a small saucepan, simmer the diced carrots for 3–4 minutes until just tender and vibrant in color. Drain and rinse briefly under cool water to stop the cooking process.

Step 3: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.

Step 4: Coat the Warm Potatoes

Add the warm potatoes to the dressing and gently fold until every piece is evenly coated. Warm potatoes absorb the dressing better, creating a more flavorful salad.

Step 5: Add the Vegetables

Fold in the peas, cooked carrots, diced red onion, chopped parsley, and chopped hard-boiled eggs, if using. Stir gently to keep the potatoes intact.

Step 6: Chill

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 7: Serve

Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with extra parsley before serving. Enjoy chilled or slightly cool.

Delicious Variations

• Bacon Potato Salad: Add crispy crumbled bacon for a smoky flavor.
• Cheesy Version: Mix in shredded cheddar cheese.
• Herb Lovers: Add fresh dill, chives, or green onions.
• Crunchy Style: Stir in diced celery or chopped pickles.
• Lighter Version: Replace half of the mayonnaise with plain Greek yogurt or sour cream.
• Spicy Kick: Add a dash of cayenne pepper or chopped jalapeños.

Tips for the Best Potato Salad

• Use Yukon Gold or red potatoes because they hold their shape well.
• Avoid overcooking the potatoes to prevent a mushy salad.
• Dress the potatoes while they’re still warm for maximum flavor.
• Chill for at least an hour before serving for the best texture.
• Fold ingredients gently to keep the potatoes from breaking apart.
• Taste before serving and adjust the seasoning as needed.

Serving Suggestions

This creamy potato salad pairs wonderfully with:

• Grilled chicken
• Barbecue ribs
• Burgers
• Fried chicken
• Roast beef
• Grilled fish
• Sandwiches
• Picnic lunches

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Do Not Freeze: Freezing changes the texture of the potatoes and mayonnaise.
• Stir gently before serving if the dressing thickens during storage.

Nutrition (Per Serving)

• Calories: Approximately 280
• Protein: 5 g
• Carbohydrates: 26 g
• Fat: 18 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 320 mg

Final Thoughts

Creamy Potato Salad with Peas and Carrots is a simple yet satisfying side dish that never goes out of style. With tender potatoes, colorful vegetables, and a rich, tangy dressing, it’s the perfect addition to cookouts, potlucks, holiday feasts, or everyday family meals. Easy to prepare ahead of time and full of comforting flavors, this classic potato salad is sure to become a favorite at your table.