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Sugar Snap Potato Salad

Rated as 4.2 out of 5 Stars

"The Okay family is proud to use their harvest for meals, Gerri shares her delightful recipe for Sugar Snap Potato Salad. 'This pretty and refreshing salad is easy to fix and fun to serve,' Gerri shares."
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25 m servings
Original recipe yields 12 servings


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  1. Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.


  • Nutritional Analysis: One 3/4-cup serving (prepared with reduced-fat mayonnaise and reduced-fat yogurt) equals 84 calories, 3 g fat (0 saturated fat), 3 mg cholesterol, 253 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


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Really tasty! I liked the the crunch & flavor of the pea pods. Nice change from the usual celery in potato salad. Recipe did not specify if dill was fresh or dry. I used fresh-one large tables...

I thought this recipe was fantastic. The only change I would make next time would be to use 2 tbsp of dijon instead of 3. I love dijon, but my husband thought it was a bit strong. Great Recip...

Nobody really liked it. I took it to a family birthday party and I ended up taking all of it home.

This is a very good Salad for hot and cold days/ any events