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Potato and Pea Salad

  • Serves: 4-6
Made with locally sourced ingredients, including tender Idaho red potatoes, crisp sugar snap peas (or Idaho asparagus), and creamy cubes of Idaho Danish Pearl Cheese, this dish is a celebration of everything that makes Idaho cuisine so special. Tossed in a tangy, homemade dressing made with Idaho stone ground Dijon-style mustard, fresh dill, and rice wine vinegar, it’s a salad that’s bursting with flavor and perfect for any occasion.

Categorized: Side Dishes


  • 5 medium Idaho red potatoes
  • 1/2 cup Idaho Danish Pearl Cheese, cut into small cubes
  • 2 cups sugar snap peas, stems and strings removed or Idaho Asparagus
  • 2/3 cup vegetable oil
  • 1/3 cup rice wine vinegar
  • 2 tablespoons stone ground Dijon-style mustard (Wagner Mustard)
  • 1 tablespoon shallots, minced
  • 2 tablespoons fresh dill- Available at your local Farmers Market
  • 1/4 teaspoon celery seed
  • Salt and pepper to taste
  • Potato & Pea Salad is delicious paired with Indian Creek 2019 Mountain Syringa Dry Gewurztraminer. 



  • In large saucepan bring 1 quart of water to a boil. Cut potatoes in half and carefully place in boiling water. Boil potatoes until tender, about 15 minutes. Drain water from pan and allow potatoes to cool.

  • Cut potatoes into cubes and place in a medium salad bowl.

  • Add peas and cheese cubes to potatoes.

  • In a small bowl mix vinegar, mustard, shallots, dill, celery seed and salt and pepper.

  • Slowly pour the oil in while beating vinegar mixture with a wire whisk. Whisk until dressing has emulsified. Pour the dressing over the potato pea mixture just until all ingredients are lightly coated.

  • Let salad chill 1-2 hours before serving.