Field Pea Potato Salad


Pork rinds folded into the salad and sprinkled on top provide a pleasant crunch while field peas bring an earthy sweetness to this creamy side dish.

Field Pea Potato Salad
Serves: 6 cups
  • 1 cup mayonnaise
  • ½ cup finely chopped red onion
  • ¼ cup loosely packed fresh dill, chopped
  • 1 tablespoon stone-ground mustard
  • 2 tablespoons plus 1¾ teaspoons kosher salt, divided
  • 1½ teaspoons apple cider vinegar
  • ¾ teaspoon ground black pepper
  • 1½ pounds small red potatoes, cut into ¾-inch pieces
  • 1 pound pink-eyed peas
  • ¾ cup crushed pork rinds
  • Garnish: fresh dill, pork rinds
  1. In a large bowl, stir together mayonnaise, onion, dill, mustard, 1¾ teaspoons salt, vinegar, and pepper.
  2. In a medium cast-iron Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium; simmer until potatoes are tender, 15 to 20 minutes. Drain; add to bowl with mayonnaise mixture.
  3. In same Dutch oven, bring peas, water to cover by 1 inch, and remaining 1 tablespoon salt to a boil over mediumhigh heat. Reduce heat to medium; boil until peas are tender, 20 to 30 minutes. Drain; combine with potatoes and mayonnaise mixture. Fold in pork rinds just before serving. Garnish with dill and pork rinds, if desired.




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