Chilled Curried Potato Salad with Green Peas

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant potato salad tossed in a tangy curry-spiced dressing with sweet green peas, perfect for a refreshing side dish at picnics. This salad recipe (vegetarian), ready in about 35 minutes, pairs small red potatoes, quartered, frozen green peas, plain Greek yogurt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs small red potatoes, quartered
• 1 cup frozen green peas
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tsp curry powder
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Place 2 lbs quartered small red potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 12-15 minutes until potatoes are tender when pierced with a fork. Drain and let cool to room temperature.
2. Step 2: Meanwhile, blanch 1 cup frozen green peas in boiling water for 1 minute, then drain and rinse under cold water to stop cooking. Set aside.
3. Step 3: In a bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tsp curry powder, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
4. Step 4: In a large mixing bowl, combine the cooled potatoes, blanched green peas, 1/4 cup sliced green onions, and 2 tbsp chopped fresh cilantro.
5. Step 5: Pour the curry dressing over the potato mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving chilled.