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Potato and Pea Salad

Recipe

Put a new spin on your salad with this recipe.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

American   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

  • 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

  

Method

  1. 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.
  2. Drain and halve the potatoes before placing in a bowl and adding half of the dressing. Mix well before adding spring onions.
  3. 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.
  4. Arrange the mint, spinach and rocket on 4 plates and divide the potato salad between them. Drizzle with extra dressing and serve.
  5. To vary the flavour, try replacing the soft cheese with goats’ cheese.