A Summer BBQ and Cookout Staple
Potato salad is one of those dishes that shows up at every cookout for a reason. It’s comforting, rich, cold, and craveable. And when it’s done right, with good mayo, the right kind of potato, and just enough seasoning, it can easily become the most talked-about dish on the table.
This summer, I wanted to make something that hit all the marks: creamy but not soggy, smooth but still textured, and simple enough to throw together ahead of time. I brought this version to a Fourth of July family cookout, and here’s the honest truth: my family of extremely picky eaters devoured it. Not a spoonful was left. And no one even noticed the sweet peas, which happen to be my secret ingredient.
They add a gentle sweetness, extra color, and a little pop of nutrition that balances everything out. I use russet potatoes here, boiled until fork-tender and slightly crumbly, then tossed with a smooth, rich blend of mayo, relish, mustard, and celery seed. A little paprika for color. A lot of love.
If you need a side dish that works for any BBQ, family gathering, or weeknight dinner where the oven is staying off, this is the one. It’s crunchy, creamy, cold, and ready to become a summer staple.
🎥 Watch the Recipe Video
Want to see exactly how I make it? Watch the step-by-step video below to follow along with me in the kitchen.
Creamy Potato Salad with Sweet Peas
Ingredients
Method
- Boil the potatoes
- Place peeled and quartered potatoes in a large pot. Cover with cold water and add 2 tablespoons of salt. Bring to a boil and cook for 13–15 minutes, until fork tender. Drain and let cool slightly.
- Boil and peel the eggs
- While the potatoes cook, place eggs in a pot with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to an ice bath. Once cooled, peel and chop.
- Make the dressing
- In a mixing bowl, combine mayonnaise, relish, mustard, celery seeds, and paprika. Stir until smooth.
- Prep the mix-ins
- Dice the celery, sweet onion, and dill. Measure out the sweet peas.
- Mix everything together
- Mix peeled potatoes into the dressing until fully coated. Add chopped eggs, celery, onion, dill, and sweet peas. Stir gently, potatoes should be soft and easy break apart.
- Season and chill
- Add ½ teaspoon salt and adjust seasoning to taste. Sprinkle with extra paprika or dill if desired. Cover and refrigerate for at least 3 hours. Or chill in the freezer for 1.5 hours if you’re in a rush.
- Serve cold and enjoy
- Perfect with ribs, grilled chicken, burgers, or corn on the cob.