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Potato Salad with Mint and Peas

Oxmoor House
Prep time 17 mins
Cook time 35 mins
Yield 8 servings (serving size: 3/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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

Oxmoor House Healthy Eating Collection