Pea and potato salad
This is such a gorgeous little potato salad — perfect for having in the middle of the table for a sunny spring lunch or dinner.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
500g waxy potatoes/ new potatoes/ baby potatoes
Rapeseed oil
4 tsp apple cider vinegar
1 tsp Dijon mustard
2 tspcelery seeds
150g fresh peas, podded
4 tbsp good mayonnaise
Big handful of mint leaves, roughly chopped
Sea salt and black pepper
Method
Wash the potatoes and cut them in such a way that they are all roughly of similar size. Bring a large pan of boiling salted water to the boil and tip in the potatoes. Cook for around 10-15 minutes until a knife goes through them but not long enough that they go mushy. Drain the potatoes and leave to the side in a large bowl.
Mix together 2 tablespoons of rapeseed oil with the cider vinegar, Dijon mustard and mayonnaise with a good pinch of sea salt and black pepper. Stir this into the potatoes along with the celery seeds. Blanch the peas in boiling salted water for just under 2 minutes and drain. Arrange the saucy potatoes on a serving platter and sprinkle the peas over them. Lastly, garnish liberally with roughly chopped mint leaves.
