There is something about warm weather that conjures images of barbeques and cookouts filled with cold salads and charred (veggie) burgers. This potato salad is free from heavy mayonnaise and eggs, two ingredients which are not only unfriendly for those with “Top 8” food allergies, but rack up calories and fat content as well. By swapping those out for fresh herbs and a lighter dressing, potato salad can become a backyard friend, not foe.


Mint has a dual role in this recipe; it is both high in antioxidants and decreases salt intake, according to Medical News Today. Traditional potato salad is laden with salt, something that can be beneficial in small quantities but can do damage in excess, so by adding mint into a meal, the likelihood of excessive ingestion is lessened. Including starchy vegetables with diverse health benefits, such as peas, is another turnaround for this recipe. Peas are exceptionally high in fiber and iron, assisting with satiety and energy, according to Livestrong.


This recipe will last up to five days in the fridge, possibly shorter depending on the freshness of the mint used.


1 1/2 pound small red potatoes

2 cups quartered snap peas

1 cup cooked peas (frozen)

big handful chopped mint leaves

2 tablespoons dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

Dash of garlic powder, salt & pepper


  1. Scrub potatoes, place in large pot and fill with water so all potatoes are submerged, salt. Bring pot to a boil and cook until tender (should be easily punctured with a fork). Drain and let cook.
  2. Cube potatoes.

3. In a large bowl combine the potatoes, peas and mint, then dressing components. Toss well to evenly coat.

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