Potato-Pea Salad

Name: Potato-Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 3 tablespoons vinegar; salt; pepper; 1 teaspoon sugar; 3 cooked potatoes; 1 tablespoon chopped parsley; 200 g cooked green peas (European small ones, not the British mushy ones); 12 seedless European cucumber (or 1 Lebanese cucumber); 25 g curly endive lettuce; 200 mild gouda cheese, cut into small cubes

Eats Now Editorial Team · 20355 kcal · Salads

Jump to Recipe

Potato-Pea Salad – a delicious recipe with oil, vinegar, salt, pepper, sugar, potatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 tablespoons oil
3 tablespoons vinegar
salt
pepper
1 teaspoon sugar
3 cooked potatoes
1 tablespoon chopped parsley
200 g cooked green peas (European small ones, not the British mushy ones)
12 seedless European cucumber (or 1 Lebanese cucumber)
25 g curly endive lettuce
200 mild gouda cheese, cut into small cubes

1
Prepare a dressing from the oil, vinegar, sugar, and salt and pepper to taste.
2
Cut the potatoes and cucumber into small cubes.
3
Cut endive into thin strips.
4
Mix dressing, potatoes, cucumber, peas, endive, cheese and parsley.
5
Allow the salad to marinate for at least 1 hour in the fridge.

20355

kcal

Calories

1661

Fat

Carbs

1257

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons oil, 3 tablespoons vinegar, salt, pepper, and more.

Yes, Potato-Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
20355 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

“The Best Potato Salad I’Ve Ever Had”
Chicken Carolina Salad
The Best Jello Salad
Green Salad With Thyme Parmesan Dressing

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy