New Potato & Pea Salad with Mint Dressing

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

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This dish has a fresh taste that is just brilliant. It can be a starter on its own, but it’s also good served with poached fish or chicken or cold roast leg of lamb. If you have time shell the peas yourself – your guests will be flattered! The dressing is enough for four main courses. This may seem excessive, but it’s very tasty mopped up with bread.


  • 1.5kg (lb) new potatoes, scrubbed
  • Salt
  • 2 cups freshly shelled peas
  • 1 large leek, finely sliced into rings and washed well


  • 1 cup fresh mint leaves
  • ¾ cup good vegetable salad oil
  • ¼ cup extra virgin olive oil
  • cup freshly squeezed lemon juice
  • 1 tablespoon English mustard
  • 2 teaspoons caster sugar
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper


Put the potatoes into a deep pot and cover well with cold water, add 1 tablespoon salt and boil. When they’re almost cooked add the peas and leek, bring back to the boil and cook for a further 4 minutes. Test a pea – if it’s ready, tip the contents of the pan into a colander and gently refresh under cold water for a few minutes.

There are two ways to make the dressing. The first and easiest is to place the oils and mint into a blender or small food processer and blend for 30 seconds, then add all the remaining ingredients and blend for another 10 seconds. The second is to shred the mint finely and mix it with the oils. Combine the lemon juice and mustard, then stir everything together.

While the vegetables are still warm toss with the dressing and leave to cool. The salad can be made the day before, but you may find that the peas lose their vivid colour. To avoid this, cook them separately and mix in an hour or so before serving the dish.