Introduction
Creamy avocado pea potato salad recipe with baby potatoes, radishes, red onion, fresh dill and herb dressing is a fresh, colorful twist on classic potato salad. Tender baby potatoes are combined with sweet green peas, creamy avocado, crisp radishes, sharp red onion, and fragrant dill, then coated in a tangy homemade herb dressing. Every bite offers a satisfying mix of creamy, crunchy, and bright flavors without feeling overly heavy. This salad is perfect for picnics, barbecues, potlucks, or simple family dinners. For the best texture, cool the potatoes completely before adding the avocado and dressing.
Ingredients
- 2 lb (900 g) baby potatoes, halved or quartered if large
- 1 1/2 cups (225 g) green peas, fresh or frozen
- 2 ripe but firm avocados, diced
- 1 bunch radishes, about 8 oz (225 g), thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup (15 g) fresh dill, chopped
- 2 tablespoons (8 g) fresh parsley, chopped
For the Herb Dressing
- 1/2 cup (120 g) plain Greek yogurt
- 1/3 cup (80 g) mayonnaise
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon (5 ml) honey
- 1 teaspoon (6 g) kosher salt, divided
- 1/2 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Cook the potatoes. Place the baby potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add half of the salt, bring to a boil, then reduce to a steady simmer. Cook for 12–15 minutes, until fork-tender but still firm enough to hold their shape.
- Cook the peas. During the final 2 minutes of the potato cooking time, add the peas to the pot. Drain everything well, then spread the potatoes and peas on a tray so they cool more quickly and do not continue steaming.
- Prepare the fresh vegetables. Thinly slice the radishes and red onion, then chop the dill and parsley. If the onion tastes very sharp, soak the slices in cold water for 10 minutes, drain, and pat dry.
- Make the herb dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic, honey, remaining salt, and black pepper until smooth. Stir in most of the fresh dill and parsley, reserving a little for garnish.
- Combine the salad. Add the cooled potatoes, peas, radishes, and red onion to a large serving bowl. Pour in about three-quarters of the herb dressing and fold gently until everything is evenly coated.
- Add the avocado. Dice the avocados just before mixing. Add them to the bowl and gently fold them into the salad with the remaining dressing, taking care not to mash the pieces.
- Chill and serve. Cover and refrigerate for 30 minutes. Before serving, stir very gently, taste for seasoning, and garnish with extra dill, parsley, radish slices, and cracked black pepper.
Pro Tips
- Use baby potatoes or Yukon Gold potatoes because they stay creamy while holding their shape.
- Do not overcook the potatoes, or the salad may become soft and heavy.
- Cool the potatoes before adding avocado so the heat does not soften or discolor it.
- Choose ripe but firm avocados for clean cubes and a better final texture.
- Add the avocado shortly before chilling to keep it fresh and green.
Serving Suggestions
Serve this creamy avocado pea potato salad with grilled chicken, roasted chicken, steak, lamb chops, shrimp, salmon, burgers, or grilled vegetables. It also works beautifully as part of a picnic spread with fresh bread, coleslaw, cucumber salad, or corn on the cob. For a light vegetarian lunch, serve a generous portion over crisp romaine lettuce or alongside chickpeas.
