New Potato and Pea Salad with Mint Dressing

Name: New Potato and Pea Salad with Mint Dressing
Yield: Serves 4 as a starter
Ingredients: 600 g (1 lb 3 ½ oz) scrubbed new potatoes; 300 g (10 ½ oz) freshly hulled peas; 1 leek, washed and finely sliced into rings; 180 ml (6 fl oz) vegetable salad oil; 2 teaspoons caster sugar; ½ teaspoon sea salt; freshly ground black pepper; 60 ml (2 fl oz) extra virgin olive oil; 1 cup firmly packed mint leaves; 80 ml (2 ½ fl oz) freshly squeezed lemon juice; 1 tablespoon English mustard

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This dish has a wonderfully fresh taste. It can be served on its own as a starter, or as an accompaniment to chicken, poached fsh or cold roast leg of lamb. It’s important to use small potatoes — if they’re big, just cut them up.

Ingredients

600 g (1 lb 3 ½ oz) scrubbed new potatoes
300

Side dish
Starter
Gluten-free
Vegan

Method

Put potatoes into a deep saucepan and cover with plenty of cold salted water and boil. When they’re almost cooked, add peas and leek to the pot, bring back to the boil and cook a further 4 minutes. Test a pea — if it’s ready, tip all of the contents into a colander and run cold water over them for a minute.

While vegetables are still warm, toss with dressing and leave to cool.