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Creamy Potato Salad With Peas and Red Onion 5 ★

An icon representing a clock 35 min | easy | vegetarian
Overhead view of creamy potato salad in a white oval bowl, showing chunks of potato mixed with green peas and chopped red onion on a white marble surface; a gray striped dish towel sits to the left.
Published Apr 20, 2025
Prep Time Cook Time Total Time
20 min 15 min 35 min
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Introduction

This creamy potato salad with peas and red onion is the kind of cool, comforting side dish everyone reaches for first.

Tender red potatoes, a tangy mayonnaise and sour cream dressing, and sweet pops of peas make every bite feel extra special.

It is perfect for backyard cookouts, potlucks, or an easy make-ahead side for weeknight dinners.

Ingredients  (6 servings)

Adjust servings:

Ingredients:

Ingredient Notes *

  • Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.

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Creamy potato salad with peas and chopped red onion in a white oval bowl, coated in a mayo-based dressing and speckled with herbs; a serving spoon and parsley sit on the light countertop.

How to Make Creamy Potato Salad With Peas and Red Onion

  1. Cook the potatoes

    Place the cubed potatoes in a large pot and cover with cold water by about an inch.

    Season the water generously with salt, then bring to a boil over medium-high heat.

    Reduce the heat and simmer until the potatoes are just fork tender, about 10 to 12 minutes.

    Drain well, then spread the potatoes on a baking sheet or large plate to cool slightly.

  2. Cook the eggs (optional)

    If using eggs, place them in a small pot and cover with cold water by an inch.

    Bring to a gentle boil over medium heat, then turn off the heat and cover.

    Let stand for 10 to 12 minutes, then cool in ice water, peel, and chop.

  3. Mix the creamy dressing

    In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.

    Stir in the sugar, garlic powder, salt, and black pepper until the dressing is smooth.

  4. Combine the salad ingredients

    Add the cooled potatoes, thawed peas, chopped red onion, and chopped eggs, if using, to the bowl.

    Gently fold everything together until the potatoes are evenly coated and the vegetables are well distributed.

  5. Chill and serve

    Taste and adjust the seasoning with a little more salt, pepper, or vinegar if needed.

    Cover the bowl and chill the salad for at least 1 hour, or up to overnight.

    Serve cold or slightly cool, garnished with extra peas or a sprinkle of paprika if you like.

Overhead view of creamy potato salad on an oval white platter, with cubed potatoes coated in a mayonnaise dressing and mixed with green peas and bits of red onion, sprinkled with chopped herbs on a light marble surface.

Substitutions

Sour cream -> Plain Greek yogurt
Thick plain Greek yogurt gives the same creamy body with extra tang and a bit more protein. Use full-fat yogurt so the dressing stays rich and does not turn watery.
Mayonnaise -> Avocado oil mayonnaise or vegan mayo
Avocado oil mayo keeps the classic flavor but feels a little lighter and more delicate. Vegan mayo works well too if you want to skip eggs entirely in the salad.
Frozen peas -> Diced steamed green beans
Small pieces of tender green beans give the same pop of color and a slightly firmer bite. Just steam the beans until crisp tender, cool completely, then stir them in like peas.

Tips

Salt the potato cooking water well
Salting the water seasons the potatoes from the inside so the salad never tastes bland.
Dress the potatoes while they are slightly warm
Slightly warm potatoes absorb the dressing better and give a creamier, more cohesive texture.
Cut the potatoes evenly for even cooking
Try to keep the potato cubes the same size so they cook through at the same time.
Chill long enough for the flavors to meld
An hour of chilling is the minimum, but several hours gives deeper flavor and better texture.
Use a gentle folding motion
Use a wide spatula or spoon and fold slowly so the potatoes do not break down.

Nutrition Facts *

Energy 270 kcal
Protein 5 g
Total Fat 16 g
Carbohydrates 31 g
Dietary Fiber 3 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep my potato salad from turning watery?
Drain the potatoes very well and let excess steam escape before adding the dressing. Use full-fat mayonnaise and sour cream, since low-fat versions tend to weep liquid as they sit. Also avoid overcooking the potatoes, which makes them waterlogged and mushy.
Can I make this potato salad ahead of time?
Yes, this salad actually tastes better after it chills for several hours. Make it up to one day ahead, then stir and adjust seasoning right before serving.
What can I use instead of red potatoes?
Yukon gold potatoes work nicely and hold their shape while staying creamy. Avoid very starchy russet potatoes, which tend to fall apart in this style of salad.
How do I fix potato salad that tastes too sharp or vinegary?
Stir in a spoonful of mayonnaise or sour cream to soften the acidity. You can also add a pinch of sugar and a little salt to rebalance the flavors.
Is it safe to leave this potato salad out at a picnic?
Because of the dairy and eggs, keep the salad chilled as much as possible. Do not leave it at room temperature for longer than two hours, or one hour on very hot days.

Serving Suggestions

This creamy potato salad makes an easy partner for grilled chicken, burgers, or simple roasted salmon.

For a little flair, top each bowl with extra peas, smoked paprika, and a scattering of fresh dill.

You can also stir in crisp bacon or chopped pickles when serving, which adds fun crunch and salty contrast.

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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Main Pairings

These main dishes are a great match for this recipe.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

  • Beverly Sellers, Charlotte: I left out the eggs and put a little extra red onion and peas in the mixture. I reduced the mustard and the vinegar to my personal taste. I only used about 1 1/2 lbs of potatoes also. You can do anything you want to this recipe and it's still going to be fabulous. Great recipe. — 5 ★

    Eunice: Glad it worked so well with your changes, Beverly!

  • Joshua, Chicago, IL: When I made this for a cookout last summer it was the first bowl to go . Everyone loved the creamy potatoes with the peas and red onion. It’s such an easy make ahead side. — 5 ★

    Eunice: Happy to hear that, Joshua! This one really does shine as a make-ahead side, and a quick chill after mixing helps the dressing soak into the potatoes.

  • Sandra: This is the best! Keeps longer than most potato salads I have made. Does not get watery. Couldn't stop eating it! — 5 ★

    Eunice: So happy this one treated you well, Sandra!

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