Name: Fresh Pea & Edamame Plus Creamy Baby Potatoes & Green Bean Salads
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 g Fresh Peas (Use fresh peas if available for best taste.); 100 g Frozen Edamame Beans (Can be substituted with canned beans if needed.); 100 g Broad Beans (Fresh is preferable for best flavor.); 1 Red Onion (finely sliced) (Consider green onions for a milder option.); small handful Fresh Dill (finely chopped) (Mint can be a refreshing alternative.); large handful Rocket Leaves (Replace with mixed greens if they're unavailable.); 1 tbsp Olive Oil (Can be swapped for avocado oil.); Salt and Pepper (Adjust to taste for the perfect balance.); 500 g Baby Potatoes (Substitute with any small waxy potato if needed.); 250 g Green Beans (trimmed and halved) (Suggest using snap peas for a fun variation.); large handful Rocket or Mixed Salad Leaves (Arugula can work as a great substitute.); 1/2 Red Onion (finely sliced) (Yellow onions can be used as an alternative.); handful Fresh Basil Leaves (Fresh is best.); handful Parsley (Feel free to swap with cilantro.); 100 ml Extra Virgin Olive Oil (Walnut oil can bring a unique twist.); 2 tbsp Apple Cider Vinegar (Lemon juice serves as a perfect substitute.); 1 Garlic Clove (Can be omitted for a milder dressing option.); Salt and Pepper (Customize according to your taste preference.)

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As I opened the fridge, a burst of color caught my eye—fresh peas, bright green edamame, and creamy baby potatoes, all eagerly waiting to be transformed into something beautiful. Today, I’m diving into my delicious Pea & Edamame and Baby Potatoes with Green Beans Salads that promise to brighten up any meal. These recipes not only celebrate freshness but are incredibly quick to prepare, making them perfect for busy days or casual gatherings. The Peas and Edamame Salad brings delightful texture from crisp ingredients and a hint of caramelized onion, while the Baby Potatoes and Green Beans Salad combines creaminess with a zesty dressing that’ll have everyone coming back for seconds. Ready to elevate your salad game? Let’s get mixing!

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Why Are These Salads So Irresistible?

Freshness at Its Finest: Each bite offers a vibrant explosion of flavors, perfect for your next gathering.
Nutritious Ingredients: Packed with plant-based protein from edamame and fiber from peas, these salads are as healthy as they are delicious.
Quick to Prepare: In under 30 minutes, you can whip up these stunning salads, making them ideal for busy weeknights or last-minute guests.
Versatile Pairings: These salads complement everything from grilled chicken to a hearty quinoa bowl, making them a versatile addition to any menu. If you want more fresh ideas, check out my Summer Berry Peach Cheesecake for a sweet finish or my Spicy Mexican Roasted Potatoes for a side dish that packs a punch!
Crowd-Pleaser Appeal: With their colorful presentation and delicious taste, these salads are guaranteed to impress family and friends at your next potluck!

Pea & Edamame Salad Ingredients

Get ready for a delightful twist in your salad game!

For the Salad
• Fresh Peas (200g) – Provides a sweet, fresh flavor; use fresh peas if available for best taste.
• Frozen Edamame Beans (100g) – Adds protein; can be substituted with canned beans if needed.
• Broad Beans (100g) – Contributes a creamy texture; fresh is preferable for best flavor.
• Red Onion (1, finely sliced) – Offers sharpness; consider green onions for a milder option.
• Fresh Dill (small handful, finely chopped) – Enhances freshness and aroma; mint can be a refreshing alternative.
• Rocket Leaves (large handful) – Adds peppery notes; replace with mixed greens if they’re unavailable.
• Olive Oil (1 tbsp) – Provides richness; can be swapped for avocado oil to change the flavor.
• Salt and Pepper – Essential for seasoning; adjust to taste for the perfect balance.

Baby Potatoes & Green Beans Salad Ingredients

Creamy and zesty—your taste buds will thank you!

For the Salad
• Baby Potatoes (500g) – Acts as the base, providing creaminess; substitute with any small waxy potato if needed.
• Green Beans (250g, trimmed and halved) – Adds crunch; suggest using snap peas for a fun variation.
• Rocket or Mixed Salad Leaves (large handful) – Offers freshness; arugula can work as a great substitute.
• Red Onion (1/2, finely sliced) – Provides sweetness; yellow onions can be used as an alternative.
• Fresh Basil Leaves (handful) – Delivers fragrant notes; dried basil can be less impactful, so fresh is best.
• Parsley (handful) – Adds earthiness; feel free to swap with cilantro for a different flavor.
• Extra Virgin Olive Oil (100ml) – For dressing richness; walnut oil can bring a unique twist.
• Apple Cider Vinegar (2 tbsp) – Balances flavors beautifully; lemon juice serves as a perfect substitute.
• Garlic Clove (1) – Adds depth of flavor; can be omitted for a milder dressing option.
• Salt and Pepper – For seasoning; customize according to your taste preference.

These vibrant Pea & Edamame and Baby Potatoes with Green Beans Salads are sure to brighten your day and enhance your cooking repertoire!

Step‑by‑Step Instructions for Vibrant Peas and Edamame Salad & Creamy New Potatoes with Green Beans

Step 1: Prepare Peas and Onions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely sliced red onion and sauté for about 15 minutes, stirring occasionally until the onions become golden brown and caramelized. This step adds a sweet depth of flavor to your Pea & Edamame + Baby Potatoes and Green Bean Salads.

Step 2: Cook Broad Beans
While the onions caramelize, bring a separate pot of water to boil. Add the broad beans and cook for approximately 5 minutes until tender. Drain the beans and let them cool slightly, then peel off their outer skins for a creamy texture that will enhance the Peas and Edamame Salad.

Step 3: Add Peas and Edamame
To the skillet with the caramelized onions, stir in 200g of fresh peas and 100g of frozen edamame. Cook for an additional 3-5 minutes until the peas are bright and tender, and the edamame is heated through. This mixture contributes a delightful crunch and vibrant color to the salad.

Step 4: Combine the Ingredients
Once the peas and edamame are ready, gently fold in the peeled broad beans, season the mixture with salt and pepper to taste, and remove from heat. Now, add a handful of fresh dill androcket leaves, giving the Pea & Edamame Salad a fresh, herbaceous finish.

Step 5: Steam Baby Potatoes
In another pot, add water and steam 500g of baby potatoes for about 10-15 minutes, depending on their size. Add the trimmed and halved 250g green beans during the last 5 minutes of steaming. The potatoes should be fork-tender while the green beans remain vibrant and crisp, perfectly complementing the creamy potato salad.

Step 6: Mix Salad Ingredients
Once the baby potatoes and green beans have finished steaming, drain them and let them cool slightly. In a mixing bowl, combine the warm potatoes with the sliced red onion and a handful of rocket leaves for an appealing and fresh presentation in your New Potatoes and Green Beans Salad.

Step 7: Prepare the Dressing
In a small pot, bring water to a boil and blanch a handful of fresh basil leaves for 30 seconds. Then, blend the basil with a handful of parsley, 100ml of extra virgin olive oil, 2 tablespoons of apple cider vinegar, and a garlic clove until smooth. This dressing will add a rich and zesty flavor to your New Potatoes + Green Beans Salad.

Step 8: Combine the Dressing and Salad
Pour the vibrant dressing over the cooled baby potatoes and green beans, tossing gently to ensure everything is well-coated. Adjust seasoning with salt and pepper to your liking, allowing the flavors to meld together beautifully in your Creamy New Potatoes with Green Beans Salad.

Step 9: Serve and Enjoy
These vibrant Pea & Edamame + Baby Potatoes and Green Bean Salads can be served immediately or chilled for later. Enjoy this colorful duo at your next gathering or as a nutritious meal, appreciating the harmony of flavors in every bite!

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Make Ahead Options

These vibrant Pea & Edamame and Baby Potatoes with Green Beans Salads are perfect for meal prep! You can prepare the salads’ base ingredients up to 24 hours in advance. First, cook the peas, edamame, and broad beans, then cool and refrigerate them until ready to assemble. For the Potato and Green Beans Salad, steam the potatoes and green beans, allowing them to cool before storing them together in the fridge. To maintain their freshness, add the herbs just before serving. When you’re ready to enjoy, simply combine the prepped ingredients, add the dressings, and you’ll have a nutritious meal ready in minutes, allowing you more time to savor every delightful bite!

How to Store and Freeze Pea & Edamame Salads

Fridge: Store both salads in an airtight container for up to 2 days. Add fresh herbs just before serving to maintain their vibrant flavor.

Freezer: While not recommended for these salads, any leftover ingredients can be frozen individually. Peas and edamame can last for up to 6 months in the freezer.

Reheating: If you prefer warm salads, gently reheat the baby potatoes in the microwave. Be mindful not to overcook them.

Serving Suggestions: To enhance flavor, serve chilled or at room temperature as a colorful side dish alongside grilled meats or as part of a buffet spread.

Pea & Edamame Salad Variations

Ready to put your personal spin on these fresh salads? Get creative and make them uniquely yours!

Chickpea Swap: Replace edamame with canned chickpeas for a hearty protein boost. This adds a lovely nutty flavor that’s satisfying and filling.
Tomato Burst: Add halved cherry tomatoes for a pop of color and sweetness. The juicy tomatoes will complement the crunch of the other ingredients beautifully.
Citrus Zest: Grate lemon or lime zest over the salads for a refreshing finish. This brightens the flavors and gives a burst of aromatic delight.
Nutty Crunch: Toss in some toasted pine nuts or slivered almonds for added texture and richness. This will elevate the salads to a whole new level of deliciousness.
Spice It Up: Add a pinch of red pepper flakes or diced jalapeños for some heat. The kick balances the creamy textures and adds excitement!
Creamy Dressing: For an extra indulgence, substitute the olive oil in the dressing with a dollop of Greek yogurt. It will create a luscious, creamy experience akin to a classic potato salad.

For even more delicious sides, consider pairing your colorful salads with my Creamy Smothered Chicken and Rice or refreshing Vanilla Bean Creme!

Expert Tips for Pea & Edamame Salads

Perfect Caramelization: Ensure onions are caramelized until golden brown, enhancing their flavor in the Pea & Edamame Salad.
Fresh vs. Frozen: Use fresh peas for the best taste; frozen edamame is convenient and healthy.
Broad Bean Technique: When peeling broad beans, do it gently to retain their creamy shape.
Seasoning Matters: Don’t shy away from seasoning! Adjust salt and pepper in both salads to bring out flavors.
Herb Freshness: Add fresh herbs like dill and basil just before serving for maximum aroma and taste in the salads.

What to Serve with Vibrant Peas and Edamame Salad & Creamy New Potatoes with Green Beans

These fresh and colorful salads are perfect for creating a complete, satisfying meal.

Grilled Lemon Chicken: The juicy, citrusy flavors of grilled chicken seamlessly complement the nutty edamame and fresh greens in the salads.
Herbed Quinoa: This protein-packed side offers a fluffy, nutty counterpart to the creamy potatoes and crunchy peas, creating a wholesome dining experience.
Crusty Bread: A warm loaf is perfect to scoop up the salads, adding delightful texture and making this a comforting, hearty meal.
Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio enhances the freshness of the herbs and pairs beautifully with the zesty dressings.
Roasted Vegetables: The caramelized flavors of roasted seasonal veggies provide a warm contrast, balancing out the freshness of the salads nicely.
Fresh Fruit Salad: A light, sweet finish can elevate the dining experience, with juicy segments offering a refreshing contrast to the savory salads.
Chocolate Mousse: For dessert, its silky richness creates a heavenly ending to a vibrant meal full of fresh textures and flavors.

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Pea & Edamame Salad & Baby Potatoes with Green Beans Salad Recipe FAQs

How do I choose the best peas and edamame for my salad?
Absolutely! For the best flavor, opt for fresh peas—look for those that are bright green and firm to the touch. Frozen edamame is also a great option; just ensure it’s un-frosted and not overly mushy. If using canned beans instead of edamame, check the label for added sodium and rinse them to reduce saltiness.

How should I store the salads after preparation?
Both salads can be stored in an airtight container in the refrigerator for up to 2 days. To maintain their fresh flavors, I recommend adding the herbs just before serving. If you notice any dark spots or wilting on the greens, it’s a sign they might be past their prime.

Can I freeze the ingredients in these salads?
While freezing the entire salads isn’t recommended due to textural changes upon thawing, you can freeze the individual components! Peas and edamame can last in the freezer for up to 6 months. Just make sure to store them in freezer-safe bags with as much air removed as possible to prevent freezer burn.

What should I do if I overcooked the green beans or potatoes?
Don’t fret! If your green beans are too soft, you might consider adding a crunchy vegetable like chopped cucumbers or bell peppers to bring back some texture. For overcooked potatoes, try chopping them into smaller pieces and mixing them into the salad for a creamy, rustic touch. They’ll still taste delicious!

Are these salads suitable for people with dietary restrictions?
Very! Both salads are vegetarian and can easily be made vegan by omitting the garlic in the dressing if necessary. If you’re concerned about allergies, always check labels for specific allergens like nuts or dairy, especially if you’re using processed ingredients. The key ingredients like peas and beans are also gluten-free, so they’re a great option for those avoiding gluten.

What are some good pairings for these salads?
The more, the merrier! These salads pair beautifully with grilled meats like chicken or fish, or they can be served alongside heartier plant-based proteins like quinoa or chickpeas. Additionally, they make a great side for a potluck or picnic spread, complementing other fresh dishes like coleslaw or pasta salad.