Summer Potato Salad with Fresh Peas

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

You can enjoy this delicious salad for lunch or a light supper as it contains good protein and iron from the peas and the soy chicken, along with plenty of carbohydrates, vitamins, and minerals. Serve it over tender local organic greens like baby spinach for a wonderful summer meal.


  • Sea salt
  • 6 medium organic potatoes, red skin, purple, or other
  • 2 medium carrots, diced
  • 1 pound fresh peas, shelled, about 1 cup
  • 1 small organic zucchini, diced
  • 1 6- or 8-ounce package meatless chicken strips
  • 2 tablespoons chopped fresh organic chives
  • ¼ cup low-fat mayonnaise
  • ¼ cup low-fat organic sour cream
  • 3 tablespoons organic milk
  • Pepper, to taste
  • ¾ pound organic baby spinach or other organic local greens


  1. Bring a large covered pot of lightly salted water to a boil over high heat. Add the potatoes. Cook for about 20 minutes, until barely tender when tested with a fork. Add the carrots, peas, zucchini, and the soy chicken strips. Continue to cook for about 2 minutes, stirring once to combine, until the potatoes are tender. Drain. Turn onto a large platter.
  2. Using two wooden spoons, toss gently to cool the vegetables. When the potatoes are cool enough to handle, lift them out onto a separate plate. Peel the potatoes, then cut them into large dice.
  3. Turn the diced potatoes and the other vegetables into a large bowl. Add the chives, mayonnaise, sour cream, milk, and a little salt and pepper. Toss well to combine. Taste for seasonings. Serve warm or chill for up to a day. When ready to serve, arrange the organic spinach on a large platter and spoon the potato salad over the greens.