Spring Pea and Basil Potato Salad

Spring Pea and Basil Potato Salad

This take on potato salad is perfect for spring when fresh peas are in season – but it’s just as delicious made with frozen peas.

Prep Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours, 30 minutes

Serves: 8

Skill level: Beginner

Gluten-Free, Nut-Free, Dairy-Free, Egg-Free

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  • 1 cup Ripple Original
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch red chili flakes
  • 2 lb fingerling potatoes, halved
  • 2 cups fresh or frozen peas
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1/3 cup sliced sun-dried tomatoes
  • 1/4 cup packed fresh basil leaves, torn
  • 1 cup pea shoots
  1. In small saucepan set over medium-high heat, bring Ripple Original, garlic, salt, pepper and chili flakes to simmer. Cook for 2 or 3 minutes or until slightly thickened; let cool.
  2. Meanwhile, place fingerling potatoes in saucepan; add enough cold water to cover. Cover and bring to boil; reduce heat and simmer for 13 to 15 minutes or until tender. Drain and let cool.
  3. Transfer Ripple mixture to blender. Add peas, olive oil, vinegar, lemon juice and mustard; blend until coarsely puréed.
  4. In large bowl, toss together potatoes, pea purée, sun-dried tomatoes and basil. Cover and refrigerate for 2 hours. Just before serving, top with pea shoots.


Substitute arugula for pea shoots if desired.

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