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Traditionally, I invite friends to Labor Day. Traditionally, we make barbecue and potato salad. This weekend Labor Day and the thirty-degree heat coincided, so my menu consisted mostly of cold dishes and vegetables. The exception is the delicious grilled medallions wrapped in bacon. A refreshing cucumber gazpacho served as a healthy start.

Since zucchini-eggplant-peppers-tomatoes - I have already prepared all this, for the potato salad I decided to use something unique in other dishes, but at the same time bright and light. This something became green peas.

The salad turned out to be great - elegant, wonderful in taste and aroma. Great both warm and cold.

Potato salad green peas

Ingredients

• 7 50 g potatoes
• 3-4 celery sticks, finely chopped
• 1/3 - 1/2 cup finely chopped sweet onions or red onions (see tip)
• 1 - 1 ¼ cup young green peas (ice cream possible)
• ½ -1 chili pepper (preferably red), finely chopped
• 4 tablespoons capers
• 4 tablespoons finely chopped parsley
• 4 tablespoons chopped dill

For refueling:

• ¼ cups of olive oilextra virgin
• 1-1 ½ tbsp grainy dijon mustard
• 1 clove of garlic, mince or very finely chopped
• 1 tbsp white wine or white balsamic vinegar (or a mixture of vinegar and lemon juice)
• 1 tsp honey (to taste)
• Salt
• Ground black pepper

Preparation

Prepare potatoes "in their uniforms": pour over cold water, bring to a boil and cook until tender. Cool so that you can pick it up. Peel and chop coarsely.

Blanch green peas in boiling water for 3-4 minutes.

While the potatoes are boiling, prepare the rest of the herbs and dressing.

Place all the ingredients (part of the dill) for the salad in a bowl. Drizzle with the dressing, stir, transfer to a salad bowl and sprinkle with the remaining dill on top.

Let it brew at room temperature. I covered the salad with cling film to keep the warmth and concentrate the flavors.

• Advice:

If you are using a regular onion, it is better to pour boiling water over it for 1-3 minutes, then drain the water.

For these qualities, many appreciate it and use it with pleasure not only as a side dish for lunch or dinner, but also as one of the main ingredients of vitamin salads. Pea salad recipes are unique and varied. Probably, each housewife has her own recipe for preparing such a dish. The fact is that green peas are a universal thing that can be 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 sorts, eggs, ham, etc. In the form of a refueling for the like culinary masterpieces you can use whatever your heart desires: from sunflower oil and lemon juice to sour cream, natural yogurt and mayonnaise. Peas will easily tolerate any combination, and such salads are not only prepared quickly, but also look very colorful, beautiful and appetizing. Guests and households will appreciate this original and hearty dish.

Pea, Egg and Potato Salad

At the beginning of spring, the lack of vitamins is especially acute, so it is so important to include different vegetable dishes... Especially often we prepare various salads from the first vegetables, and before all appears green onions... It can add flavor to any dish, make it more savory and healthy. Instead of mayonnaise, this salad can be seasoned and vegetable oil... comprises simple products, which are always easy to buy in the store, and at a fairly low price. And even a novice hostess can cook it.

Ingredients:

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

Preparation time- 10 minutes

Cooking time- 40 minutes

Servings – 4

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

Wash the peeled potatoes thoroughly, cover with hot salted water, boil until soft, drain 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 boil of the liquid, lower in cold water, peel, cool and also cut into cubes.

Wash green onions, dry and cut into thin rings.

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

Mix everything and season with mayonnaise.

Stir the salad until all ingredients are evenly distributed.

When serving salad, sprinkle with chopped herbs.

Perfect pairings with eggs, cucumbers, chicken, sausage, cabbage, mushrooms and more.

Ingredients

• 1 fresh cucumber;
• 200 g smoked;
• 200 g canned green peas;
• 100 g of croutons with any taste;
• 2-3 cloves of garlic;
• 1-2 tablespoons of mayonnaise;
• salt to taste.

Preparation

Cut the cucumber and sausage into thin strips. Add peas, croutons, minced garlic, mayonnaise and salt and stir. Serve the salad right away to keep the croutons from softening.

Ingredients

• 4 eggs;
• 1 fresh cucumber;
• ½ bunch of dill;
• 1-2 tablespoons or sour cream;
• salt to taste;

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Chop the dill. Add peas, mayonnaise or sour cream, salt and pepper and stir.

Ingredients

• 2 eggs;
• 1 pickled cucumber;
• 120 g canned liver cod;
• ¼ bunch of green onions;
• salt to taste;
• 1-2 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Mash the liver with a fork and chop the onion.

Add peas, salt, pepper, mayonnaise to the prepared ingredients and mix the salad thoroughly.

Ingredients

• 300 g chicken breast;
• 4 eggs;
• 2 potatoes;
• 1 onion;
• a few tablespoons of vegetable oil;
• 2 carrots;
• 300 g of pickled champignons;
• ¼ a bunch of dill;
• ¼ a bunch of parsley;
• ¼ bunch of green onions;
• 250 g canned green peas;
• salt to taste;
• ground black pepper - to taste.

Preparation

Boil eggs and potatoes until tender and cool. Cut the onion into small cubes and fry until soft in hot oil. Add the carrots, grated on a coarse grater, and fry, stirring occasionally, for 5-7 minutes.

Cut the breast, mushrooms, peeled eggs and potatoes into medium cubes. Add cooled frying, chopped herbs, peas, salt, pepper and 1-2 tablespoons of oil to the ingredients and stir.

Ingredients

• 100 g crab sticks;
• 100 g suluguni;
• 100 g of hard cheese;
• 1 tomato;
• 1 avocado
• 120 g canned green peas;
• ¼ a bunch of parsley;
• salt to taste;
• 3-4 tablespoons.

Preparation

Slice crab sticks in circles, and two types of cheese, tomato and avocado - in cubes. Add the peas, chopped parsley, salt and mayonnaise and stir the salad.

Ingredients

• 500 g of chicken hearts;
• salt to taste;
• 1 onion;
• 2 carrots;
• some vegetable oil;
• ground black pepper - to taste;
• 120 g canned green peas;
• a few feathers of green onions.

Preparation

Boil chicken hearts in salted water for 20-30 minutes and cool. Cut the onion into strips and grate the carrots on a coarse grater. Lightly fry the onion in hot oil, add carrots, salt and pepper. Fry, stirring occasionally, for a few minutes.

Cut the hearts into large strips. Add cooled roast, peas, chopped green onions, salt and pepper to them and stir.

iamcook.ru

Ingredients

• 2 eggs;
• 50 g of hard cheese;
• 1 pickled cucumber;
• 180 g of seaweed;
• 1 tablespoon mayonnaise;
• ground black pepper - to taste.

Preparation

Hard boil the eggs, cool and peel. Grate eggs and cheese on a fine grater. Cut the cucumber into small cubes. Add cabbage, peas, mayonnaise and pepper to the ingredients and mix.

nakormi.com

Ingredients

• 300 g smoked or dry-cured sausages;
• 120 g canned green peas;
• 120 g canned corn;
• ¼ a bunch of dill;
• salt to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of mayonnaise.

Preparation

Cut the sausage into large pieces. Add peas, corn, chopped dill, salt, pepper and mayonnaise. Stir the salad thoroughly.

povarenok.ru

Ingredients

• 150 g peeled shrimp;
• salt to taste;
• 1 onion;
• 250 g champignons;
• some vegetable oil;
• 2 tablespoons heavy cream;
• ground black pepper - to taste;
• 1 teaspoon lemon juice

Preparation

In boiling salted water for 1-2 minutes. Cut the onion into half rings and the champignons into large pieces. Fry the onions and mushrooms separately in hot oil until golden brown.

Combine shrimp, onion, mushrooms and peas. Mix the cream, salt, pepper, lemon juice and season the salad.

10. Salad with green peas, carrots, eggs and soy-mustard dressing

VIVOOO / Depositphotos

Ingredients

• 2 eggs;
• 1 carrot;
• 50 g of hard cheese;
• 120 g canned green peas;
• 2 tablespoons of mayonnaise or sour cream;
• ½ teaspoon;
• 2 cloves of garlic;
• 1 tablespoon of soy sauce
• a few sprigs of dill and parsley.

Preparation

Hard boil the eggs, cool and peel. Cut them into small cubes. Rub raw carrots and cheese on a coarse grater. Add peas to the ingredients.

For dressing, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped greens. Add the dressing to the salad and stir.

russianfood.com

Ingredients

• 2 eggs;
• 2-3 squid carcasses;
• 1 onion;
• 300 g canned green peas;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Dip in boiling water for 1 minute. Cool, remove the film from them and cut into small cubes.

Cut eggs and onions into small cubes. Combine squid, eggs, onions and peas. Add salt and mayonnaise and stir.

Ingredients

• ½ medium head of Chinese cabbage;
• 150 g ham;
• ¼ bunch of green onions;
• 150 g canned green peas;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Chop the cabbage thinly. Cut the ham into small, thin strips. Chop the onion. Add peas, salt and mayonnaise and mix well.

Ingredients

• 400 g chicken breast;
• 2 fresh cucumber;
• ½ bunch of dill;
• 250 g canned green peas;
• 150 g sour cream;
• salt to taste.

Preparation

Boil the chicken until tender. Cut the cooled breast and cucumbers into small cubes. Chop the dill. Add peas, sour cream, salt to the prepared ingredients and stir the salad.

Ingredients

• ¼ medium head of Chinese cabbage;
• 2 celery stalks;
• 1-2 bell peppers;
• 1 red onion;
• 100 g cherry tomatoes;
• 120 g canned green peas;
• 2 tablespoons lemon juice
• salt to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Chop the cabbage thinly. Slice celery and onions into thin strips and tomatoes into longitudinal quarters. Add peas, lemon juice, salt, oil to vegetables and stir.

Ingredients

• 1-2 potatoes;
• 2 small fillets;
• 1 red onion;
• ¼ a bunch of dill;
• ¼ a bunch of parsley;
• 100 g canned green peas;
• 1-2 tablespoons of vegetable oil.

Preparation

Boil potatoes, cool and peel. Slice the herring across small pieces, and onions and potatoes - in strips. Chop the herbs finely. Add the peas and oil and mix well.