Spring Fling Potato Salad Recipe

Name: Spring Fling Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 3 pounds red and gold waxy potatoes, cubed; 1 1/2 cups green peas, frozen or fresh; 1/3 cup dried cranberries; 2 small cucumbers, seeded and diced; 4 scallions, sliced; 1/4 cup sliced almonds; For the dressing; 3 tablespoons white balsamic vinegar; 2 tablespoons pomegranate molasses; 2 teaspoons kosher salt; generous handful fresh basil; leaves from a few springs of fresh mint; 3/4 cup buttermilk, plus additional as needed; 3/4 cup mayonnaise

Servings: persons

For the salad
3 pounds red and gold waxy potatoes, cubed
1 1/2 cups green peas, frozen or fresh
1/3 cup dried cranberries
2 small cucumbers, seeded and diced
4 scallions, sliced
1/4 cup sliced almonds
For the dressing
3 tablespoons white balsamic vinegar
2 tablespoons pomegranate molasses
2 teaspoons kosher salt
generous handful fresh basil
leaves from a few springs of fresh mint
3/4 cup buttermilk, plus additional as needed
3/4 cup mayonnaise

1
Boil the cubed potatoes until just fork tender, about ten minutes. Drain and reserve.
2
While potatoes cook, bring a second pot of water to a boil and blanch peas for one minute, then drain and plunge them into an ice water bath to shock and stop the cooking. Set aside.
3
To make the dressing, place vinegar, pomegranate molasses, salt, and herbs in the small bowl of a food processor and pulse until leaves are minced. Combine this mixture with the buttermilk and mayonnaise in a jar with a tight-fitting lid and shake until dressing is well mixed. Thin dressing with additional buttermilk as needed.
4
In a large bowl, place potatoes, peas, cranberries, cucumbers, scallions, and sliced almonds. Toss with enough of the dressing to coat. Chill until ready to serve.

1005

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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.

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

You need 15 ingredients. The key ingredients include: For the salad, 3 pounds red and gold waxy potatoes, cubed, 1 1/2 cups green peas, frozen or fresh, 1/3 cup dried cranberries, and more.

Yes, Spring Fling Potato 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.

Spring Fling Potato Salad

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