Potato and Pea Salad

A deliciously light springtime version of a traditional favorite

Serves 4-6

Recipe by


  • 5 medium red potatoes
  • 1/2 cup Danish Pearl Cheese, cut into small cubes (Ballard Cheese)
  • 2 cups sugar snap peas, stems and strings removed
  • 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, chopped (Purple Sage Farms)
  • 1/4 teaspoon celery seed
  • Salt and pepper to taste


  1. 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.
  2. Cut potatoes into cubes and place in a medium salad bowl.
  3. Add peas and cheese cubes to potatoes.
  4. In a small bowl mix vinegar, mustard, shallots, dill, celery seed and salt and pepper.
  5. 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 ingrdients are lightly coated.
  6. Let salad chill 1-2 hours before serving.


  • Idaho is famous for its potatoes and ranks first in the nation, producing nearly 1/3 of all potatoes grown in the US. If Idahoans had to consume all the potatoes we grow in our state, we would each have to eat 49 potatoes every day!!