Key Ingredient

Green Pea and Red Potato Salad with Dill

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South

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Serves 8

    For the salad:
  • 3 pounds small red potatoes, scrubbed
  • 12 ounces frozen peas
  • For the dressing:
  • ¾ cup buttermilk plus more as needed
  • ½ cup greek yogur
  • 3 tablespoons fresh dill, divided
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 chives finely chopped
  1. Bring a pot of salted water to a boil. Add potatoes and cook until just tender, about 25 minutes. Drain and set aside to cool. Return water to boiling, then add peas. Cook 3 minutes, then drain and cool to room temperature. Once potatoes have cooled, slice into quarters.
  2. Make the dressing: In a small bowl, whisk together buttermilk and greek yogurt. Stir in remaining ingredients, reserving 1 tablespoon of dill for garnish. The dressing should be a liquid, rather than a pudding-like consistency; add more buttermilk if necessary.
  3. Assemble the potato salad: Add cooled potatoes and peas to a serving bowl. Using a wooden spoon, gently fold in dressing until coated. Cover and chill until ready to serve. Garnish with remaining dill before serving.

From The Sweet Life.

  • Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina

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