Potato Salad with Mint and Peas

Potato Salad With Mint and Peas Recipe
Oxmoor House
Most potato salads use mayonnaise or sour cream as the base for their dressing. These spuds are tossed in a minty oil-and-vinegar dressing that coats each bite–but with less fat than the creamy traditional dressing.


8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 128
Caloriesfromfat 25 %
Fat 3.6 g
Satfat 0.5 g
Protein 3.2 g
Carbohydrate 21.1 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 246 mg
Calcium 19 mg


2 pounds medium red potatoes (about 7)
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons minced shallots
1/4 cup chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen petite green peas, thawed


1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.

2. While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.

3. Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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