A very tasty alternative to salad is potato salad with green peas recipe with a photo, which we offer to you. It is simpler, faster to prepare, but tasty and nutritious. This salad is based on boiled potatoes and carrots, which in combination with green peas look very appetizing and tasty. If you have any, you can also use pickled cucumbers in this salad, but we will show the recipe without them. For more nutrition We use boiled eggs which will not only make it more nutritious but also creamier. The salad does not use onions, so it can be eaten both in the morning and for lunch. This salad will be very tasty in combination with fried meat or some kind of meat dish.

Ingredients for potato salad with green peas

Step-by-step method for preparing potato salad with green peas

The salad is perfect for a snack, either as a separate dish for lunch or as a side dish for meat. Bon appetit!

Pea, egg and potato salad

At the beginning of spring, the lack of vitamins is especially acute, which is why it is so important to include various vegetable dishes in your diet. We especially often prepare various salads from the first vegetables, and green onions appear first. It can add zest to any dish, making it more piquant and healthy. This salad can be seasoned with vegetable oil instead of mayonnaise. consists of simple products that are always easy to buy in a store, and at a fairly low price. And even a novice housewife can cook it.

Ingredients:

• Potatoes – 8 pcs.
• Chicken eggs – 2 pcs.
• Green onion – 100 g
• Canned green peas – 4 tbsp. spoons
• Mayonnaise – 100 g
• Salt – 1.5 teaspoons
• Ground black pepper – 0.5 teaspoon
• Dill (greens) – 0.5 bunch

Preparation time- 10 minutes

Cooking time- 40 minutes

Number of servings – 4

Potato salad with peas and green onions - recipe with photo:

Wash the potatoes in their skins thoroughly, add hot salted water, boil until soft, strain the broth, and cool the tubers a little, peel and cool well. Cut the potatoes into cubes.

Boil the eggs for 10 minutes, counting from the beginning of the liquid boiling, put them in cold water, peel them, cool and also cut into cubes.

Wash the green onions, dry and cut into thin rings.

In a bowl, combine potatoes, peas (without filling), eggs and onions, salt and pepper to taste

Mix everything and season with mayonnaise.

Mix the salad until all ingredients are evenly distributed.

When serving, sprinkle the salad with chopped herbs.

Recipes that contain peas. Of course, these are not all ingredients, we will dilute them with various products for taste, variety, color, aroma and richness. But these two products will still be the main ones.

Unusual and incredible and peas, of course. For satiety, rice noodles are added to the potatoes, and everything is seasoned with classic soy sauce.

What you will need:

• 110 grams of rice noodles;
• 60 grams of greens;
• 60 ml olive oil;
• 1 large cucumber;
• 2 cloves of garlic;
• 45 ml soy sauce;
• 2 tomatoes;
• 60 grams of green peas;
• 2 potato tubers;
• 1 sweet pepper.

Potato and pea salad:

1. Cook the rice noodles until fully cooked.
2. Peel the garlic and cut off the dry roots from the cloves.
3. Heat the olive oil in a frying pan and fry the garlic in it until golden brown.
4. Next, remove the garlic and fry the rice noodles in garlic oil until golden brown.
5. Add salt and black pepper to the noodles.
6. Wash the tomatoes and make crosses on the skin.
7. Boil a saucepan with water and lower the tomatoes for two minutes.
8. Then place the fruits immediately in cold water and use this procedure to remove the peel.
9. Next, use a spoon to remove the seeds, membranes and juice.
10. Cut the tomato fillet into cubes.
11. Rinse the pepper, remove the seeds and membranes, cut the pulp into strips.
12. Wash the cucumber, peel it if necessary (for example, if it is bitter) and grate it using a grater.
13. Wash the potatoes.
14. Next, add water to the potatoes and cook until tender. Then cool and cut into cubes.
15. Rinse the greens and chop them finely.
16. Combine potatoes with noodles, cucumbers, tomatoes, peppers, and peas.
17. Season the salad with soy sauce and sprinkle with herbs, mix and serve.

Tip: plain rice noodles can be replaced with glass noodles (funchose).

Potato salad with green peas

Really rich, vibrant and . At first, the list of ingredients will seem too long and almost impossible. But you just have to start and everything will work out!

What you will need:

• 230 grams of shrimp;
• 45 ml olive oil;
• 2 avocados;
• 15 ml lemon juice;
• 2 carrots;
• 5 ml white wine vinegar;
• 2 cucumbers;
• 15 grams of dry mustard;
• 1 can of green peas;
• 1 cup cashew nuts;
• 2 eggs;
• 1 potato tuber;
• 1 onion.

Potato salad recipe:

1. Peel the carrots, wash them and put them in a saucepan, fill them with water and put them on the stove.
2. Boil the root vegetable until tender.
3. When the carrots are already soft, drain the water and cool.
4. Next, cut the root vegetable into cubes.
5. Thaw the shrimp; if they are frozen, rinse them.
6. Boil a saucepan with water, you can add a few slices of lemon.
7. Place the shrimp in boiling water and cook for no more than four minutes.
8. Next, drain them in a colander and wait until they cool.
9. Peel the cooled shrimp from shells, tails, heads and remove the intestines from each carcass.
10. Wash the eggs, put them in water and cook them in boiling water for fifteen minutes until the center is firm.
11. Next, transfer them to cool water, cool, peel and cut into cubes.
12. The avocado must be washed and cut to grind the pulp.
13. To do this, you need to cut the pulp to the bone, and then turn the knife along it.
14. As a result, you have two halves, from which the peel can easily come off, provided that the fruit is well ripened and has not yet become overripe.
15. If the peel does not come off, cut it off with a knife or vegetable peeler.
16. Grind the avocado pulp into cubes.
17. Wash the cucumber and chop it.
18. Peel the potatoes, chop and rinse to remove starch.
19. Boil the cubes until tender.
20. Peel the onion, cut off the roots and wash the head. Next, cut it into small cubes.
21. In a bowl, combine peas, carrots, eggs, shrimp, potatoes, and onions.
22. Send cucumbers and avocados with mayonnaise and spices there.
23. But in order to prepare mayonnaise, you will have to work a little. Combine olive oil, lemon juice, wine vinegar and dry mustard.
24. Bring the mass until smooth.
25. Rinse the cashews and soak in clean cold water for three hours.
26. Pour the swollen nuts into a blender, drying them in advance.
27. Pour in the ingredients that were previously combined for mayonnaise.
28. Beat the mixture until smooth, but add one tablespoon of cold water if necessary.
29. Let the salad soak for one hour and then serve.

Tip: Avocados can be peeled in another way. Make mesh-shaped slits on the halves right up to the peel and use a spoon to pull out the finished cubes.

Potato salad recipe

Its composition is quite ordinary, but we added salted pistachios to it. They make the salad so delicious that you just won't be able to stop. Carrots, cheese, peas, eggs, potatoes and homemade mayonnaise. It's worth a try.

What you will need:

• 2 small carrots;
• 170 ml homemade mayonnaise;
• 120 grams of pistachios without shells;
• 4 chicken eggs;
• 1 can of peas;
• 2 potato tubers;
• 80 grams of hard cheese.

Preparing the salad:

1. Wash and peel the carrots, place them in a saucepan and cover with water.
2. Remove the saucepan to the stove and bring the carrots to a boil.
3. Next, you need to check it and when the carrots become soft, drain the water from it and cool the root vegetable.
4. Then cut them into cubes.
5. Place the pistachios on a cutting board and use a sharp knife to chop them into rough pieces.
6. Place the eggs in a saucepan and add water.
7. Place them on the stove and cook until firm in the middle for about fifteen minutes in boiling water. Next, fill with cold water, cool, peel and cut into cubes.
8. Drain liquid from peas.
9. Grind the cheese using a grater.
10. Wash the potatoes, cover with water, and place on the stove.
11. Boil it in its uniform until fully cooked, periodically checking the softness with the tip of a knife.
12. Next, peel the root vegetables and chop them into cubes.
13. In a salad bowl, collect potatoes, peas, carrots, eggs, nuts, cheese.
14. Season everything with homemade mayonnaise and spices, mix and bring to the table.

Salad with potatoes and peas

This root vegetable will make the salad even more filling than it already has. Which means. You can eat it as a full meal or have a couple of spoons for dinner. The dish turns out rich and incredibly tasty. You need to try it!

What you will need:

• 230 grams of liver;
• 2 branches of parsley;
• 130 grams of peas;
• 45 ml sunflower oil;
• 2 pickled cucumbers;
• 70 ml mayonnaise;
• 1 onion;
• 2 cloves of garlic;
• 1 potato;
• 1 carrot.

How to prepare the salad:

1. Wash the liver, cut off films and fat, dry with napkins.
2. Heat the oil in a frying pan and place the liver there.
3. Fry it until crusty on all sides, and then simmer, covered, for about ten minutes, stirring occasionally.
4. Cut the finished liver into cubes or strips.
5. Rinse the parsley and finely chop the leaves.
6. Remove the ends from the cucumbers and cut them into cubes.
7. Peel the onion, cut off its roots, and wash the head.
8. Next, chop the onion into small cubes.
9. Peel the garlic, cut off the dry roots, and chop the cloves using a convenient method.
10. Wash the potatoes, add water, and cook on the stove until fully cooked.
11. Drain the water from the prepared root vegetables, cool, then peel and cut into cubes.
12. Cut the carrots into cubes and simmer until soft in butter after the liver.
13. Combine liver, parsley, peas, onions, cucumbers, garlic, potatoes and carrots.
14. Season the salad with mayonnaise, you can add spices to taste, mix and you're done.

Tip: in this case we used chicken liver, but you can use any other one according to your taste and availability. Remember that chicken liver is the cheapest and cooks the fastest. In terms of price, the next one is pork, but it may have a specific smell and taste that you need to be able to remove with spices and marinades. Well, beef liver is the most expensive. The choice is yours.

Salad with peas and potatoes

A very modest salad in its composition, but with an incredibly rich and tasty dressing. Together they create something incredible and unforgettable. Prepare it right now and see for yourself.

What you will need:

• 3 eggplants;
• 75 grams of mayonnaise;
• 2 potato tubers;
• 120 grams of peas;
• 180 grams of chickpeas.
• For refueling:
• 1 bunch of cilantro;
• 3 grams of paprika;
• 1 branch of parsley;
• 3 grams of cumin;
• 2 cloves of garlic;
• 60 ml olive oil;
• 30 ml citrus juice (lemon/lime);
• 2 pinches of salt;
• 30 ml wine vinegar.

Sequencing:

1. Soak the chickpeas in cold water overnight.
2. Then rinse the beans and boil them until tender. Usually it's an hour and a half.
3. Drain the chickpeas in a colander and cool.
4. Wash the eggplants and cut into cubes.
5. Heat the oil and fry the eggplants until golden brown on all sides.
6. Then cover the pan with a lid and simmer the eggplants for another fifteen minutes, stirring everything periodically with a spatula.
7. Rinse the parsley and cilantro and chop them finely.
8. Peel the garlic and chop it in a convenient way.
9. Wash the potatoes and boil them until tender, then cool and cut into cubes.
10. In a bowl, mix paprika with salt and cumin. Add chopped garlic, cilantro and parsley.
11. Pour in mayonnaise, lemon juice and wine vinegar. Mix the mass well until smooth.
12. Combine chickpeas with eggplants, peas and potatoes, pour dressing over everything, mix well and put in the refrigerator for two hours. Then serve.

The salads with mashed potatoes turned out incredibly different and in no way similar to each other. You should try each one, thereby surprising your receptors with unforgettable tastes and aromas. Cook with love and pleasure, only then will you be able to enjoy the result.

For these qualities, many appreciate it and gladly use it not only as a side dish for lunch or dinner, but also as one of the main ingredients in vitamin salads. Recipes for salads with peas are unique and varied. Probably, every housewife has her own recipe for preparing such a dish. The fact is that green peas are a universal thing, easily combined with a huge number of products.

The five most commonly used ingredients in recipes are:

These include any meat (pork, beef, lamb, poultry), river and sea fish, seafood (shrimp, squid, mussels), various vegetables (cucumbers, onions, potatoes, beets, carrots), fresh, fried or pickled mushrooms of all varieties, eggs, ham, etc. In the form of a dressing for such culinary masterpieces, you can use whatever your heart desires: from sunflower oil and lemon juice to sour cream, natural yogurt and mayonnaise. Peas can easily tolerate any combination, and such salads not only cook quickly, but also look very colorful, beautiful and appetizing. Guests and family members will appreciate this original and satisfying dish.

Salad is an indispensable dish on our table. It is always available on the table: both on weekdays and on holidays. And there are a huge number of varieties: these include summer “fresh” salads, and winter “boiled” ones, and even hot ones.

This particular salad is one of those that can be prepared at any time of the year - the products are simple and affordable, most of them are available every day in the refrigerator of every housewife.

Salad with potatoes and peas has a very interesting, original, but nevertheless simple taste.

The zest is given to it by the canned green peas used, combined with the subtle taste of sweet burgundy onions.

But the salad becomes satisfying thanks to boiled potatoes, which are an indispensable element of this salad

Salad with potatoes and peas

Ingredients:

Potatoes – 4 pieces;

Carrots – 1 piece;

Canned peas – 300 grams;

Burgundy onion – 1 piece;

Salt - a pinch;

Mayonnaise - to taste.

Preparation:

Thoroughly washed vegetables should be boiled in salted water in advance. This will take about half an hour, boiling over high heat. As soon as the water in the pan boils, reduce the heat to medium. As soon as the vegetables are boiled, let them cool.

Cooled to room temperature and acceptable temperature, potatoes need to be peeled and cut into small cubes. If the potatoes have a little gluten, use your hands to separate the small pieces from each other.

Carrots also need to be peeled and cut into small cubes.

Chop the onion and add to the already prepared ingredients. Burgundy onions are used to add some sweetness to the salad - but, in principle, you can replace them with regular onions.

The last ingredient is canned green peas. Pour out all the liquid from the jar, and only then add the peas to the salad.

All that remains is to season the salad with potatoes and peas with mayonnaise and you can serve it to the table.

Remember that the shelf life of salad varies from 2 to 4 hours.

Total time – 45 minutes;

Total number of servings – 4 servings.

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