Potato Salad With Field Peas, Celery and Cherry Tomatoes 4.000

Marvin Joseph/The Washington Post

Aug 13, 2014

Field peas lend this salad enough substance to stand as a main course. In their absence, Spanish brown or French green lentils, which hold their shape well, are good substitutes.

Make Ahead: The salad can be refrigerated for up to 2 days. If you plan to make it in advance, wait to add the tomatoes until just before serving, at room temperature.

Where to Buy: We found different varieties of field peas, shucked and unshucked, at the Takoma Park Farmers Market on Sundays (Flower of the Forest Farm), the UDC Farmers Market on Saturdays (G. Flores Farm), Crossroads Farmers Market in Takoma Park on Wednesdays (Musachio Produce) and the FreshFarm Market at Ballston on Thursdays (Pleitez Produce).

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 1 teaspoon kosher salt, or more as needed
  • 2 pounds fingerling potatoes
  • 1 red onion, thinly sliced
  • 3 to 4 ribs celery, diced
  • 2 tablespoons brined capers, rinsed and coarsely chopped
  • 1 1/2 cups cooked field peas, well drained (see related recipe)
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup regular or low-fat mayonnaise
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • 1 pint cherry tomatoes, any color, each cut into quarters

Related Recipes


Bring a large pot of water to a boil over high heat. Add half of the salt and the potatoes; cook for 10 to 15 minutes or just until the potatoes can be easily pierced with the tip of a sharp knife. Drain and rinse with cool water.

Once the potatoes are cool enough to handle, cut each one vertically into quarters (like thick slices), transferring them to a mixing bowl as you work, along with the onion, celery, capers, field peas and 3 tablespoons of the parsley.

Whisk together the mayonnaise and the oil in a small bowl until blended, then whisk in the lemon juice. Season with the remaining salt and the pepper.

Pour over the potato mixture and toss to coat. Taste for salt and pepper and adjust the seasoning as needed. Gently fold in the tomatoes and serve, garnished with the remaining parsley.

Rate it

Recipe Source

From food writer Emily C. Horton.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.