Potato Salad

Name: Potato Salad
Yield: Serves 4 as a side
Ingredients: Juice of ½ lemon (about 1 tablespoon); 4–6 cornichons (dill pickles), finely chopped (optional); ½ small red onion, very finely chopped; 150 g (5½ oz) frozen peas; Salt and freshly ground black pepper; 1 tablespoon extra virgin olive oil; Handful of chives, finely sliced; Paprika, to garnish (optional); 2 tablespoons mayonnaise; 600 g (1 lb 5 oz) new potatoes or Jersey royals, larger ones halved

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Because I don’t like a sloppy potato salad, this one is lightly dressed, but you can add more mayo, if you like. The lemon juice dulls the peas, so if you want a pop of vibrancy, defrost the peas separately and fold through before serving.

Ingredients

600 g (1 lb 5 oz) new potatoes or Jersey royals, larger ones halved

Side dish
Vegetarian
Gluten-free

Method

Put the potatoes in a saucepan of salted water and bring to the boil. Cook for 10–15 minutes or until the potatoes are tender (insert a sharp knife to test). Turn off the heat. Tip the frozen peas into the pan with the potatoes and leave them for a few minutes to defrost. Drain the potatoes and peas, then leave them to dry for a few minutes.

Combine the mayonnaise, oil and lemon juice i