Put a new spin on your salad with this recipe.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • American
    • Gluten Free
    • Vegetarian

    Potato & Pea Salad

    Recipe Information

    Print page

    500g Miniature Potatoes

    150g Sugar Snap Peas

    100g Frozen Garden Peas

    50g Baby Spinach Leaves

    100g Rocket Leaves

    6g Fresh Mint Leaves

    4 Spring Onions, trimmed and thinly sliced

    50g Soft Cheese

    50ml Olive Oil

    Juice of 1 Lemon

    Sea Salt and Black Pepper


    Cook the potatoes until just tender. Meanwhile, make the dressing by whisking the olive oil, lemon juice and soft cheese together, seasoning with a little salt and plenty of pepper.

    Drain and halve the potatoes before placing in a bowl and adding half of the dressing. Mix well before adding spring onions.

    Thinly slice the sugar snap peas lengthways and place in a bowl with the peas. Cover with boiling water, let them stand for 5 minutes and then drain thoroughly. Add to the potato mixture and gently toss.

    Arrange the mint, spinach and rocket on 4 plates and divide the potato salad between them. Drizzle with extra dressing and serve.

    To vary the flavour, try replacing the soft cheese with goats’ cheese.