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Potato and Pea Salad



Potato and Pea Salad

Dear Sally,
I don’t really like peas, but it would be useful to, because they’re often in things, so I want to like them. I like most other veggies, and I especially like garlicky things. I also love mint and feta! If peas aren’t the main part of the dish, it might help me not have to take it so suddenly.
Thank you!
Sincerely, Birdy Newman, age 8
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Garlic Press (if you have one)
  • Medium Pot
  • Colander
  • Fork
  • Medium Bowl
  • Rubber spatula


  • 2 pounds small red potatoes
  • 1⁄4 cup olive or canola oil
  • 3 tablespoons white vinegar
  • 1 garlic clove, peeled and pressed through a garlic press or minced
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 cup peas
  • 1⁄4 cup fresh mint and/or basil leaves, chopped
  • 1⁄3 cup crumbled feta cheese


  • Put the potatoes in a medium pot and cover with cold water. Put the pot on the stove and turn the heat to high.
  • Bring the potatoes to a boil, then lower the heat to medium-low and cook until the potatoes are firm but slightly tender, about 7 minutes.
  • Pour the potatoes into the colander and set them aside for 10 minutes.
  • Put the oil, vinegar, mustard, garlic, salt, and pepper in the bowl and mix with a fork.
  • Add the potatoes to the bowl with the vinaigrette and gently mix with a rubber spatula. Stir in the peas, mint and/or basil, and feta right before serving.
  • Serve right away or cover and refrigerate up to overnight.


“Minced” means finely chopped.
Dear Sally, I had seconds! I love herbs, so I thought I’d like it, but I didn’t think I’d like it that much! I used basil and mint because I love them both. I didn’t even really taste the peas or try to avoid them, which seems like a good way to start liking them. We’re definitely going to make this again!
Thank you. Sincerely, Birdy.
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