Herby potato, pea and egg salad with mustardy mayo dressing

Everyone needs a simple, tasty potato salad for a summer barbecue and Nadia Lim's herby potato, pea and egg salad recipe is simply perfect! Toss with a mustardy mayonnaise dressing and enjoy!

By Nadia Lim
  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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  • 800 gram baby potatoes, cut in half (or quarters if larger)
  • 4 eggs
  • 1 1/2 cup peas (fresh or frozen)
  • 2 1/2 tablespoon capers, chopped
  • 1/3 cup finely diced gherkins
  • 1/2 cup finely chopped parsley
  • 1/2 cup torn mint leaves
  • 1/4 cup chopped chives
  • 1 teaspoon Dijon mustard*
  • 1/3 cup mayonnaise*
  • 1 1/2 tablespoon apple cider vinegar


  • 1
    Bring a large pot of well-salted water to boil. Add potatoes and cook for about 10 minutes or until they are just tender. With about 5 minutes’ cooking time to go, carefully add whole eggs to pot to hard boil with the potatoes.
  • 2
    Place peas in a colander in the sink and tip the pot of potatoes and hard-boiled eggs on top to drain (if using frozen peas, this will defrost them at the same time, so you save on dishes). Run under cold water to cool.
  • 3
    Mix all the dressing ingredients together. Peel eggs and cut into quarters.
  • 4
    Toss the potatoes, peas, capers, gherkins, parsley, mint, chives and dressing together in a large bowl. Season with salt and freshly ground pepper. Top with eggs.


  • To turn this into a complete meal, serve with pan-fried or smoked salmon. * Check label if eating gluten-free.

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