New Potato and Pea Salad with Mint Dressing

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a starter

Appears in

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 g (10 ½ oz) freshly hulled peas
  • 1 leek, washed and finely sliced into rings

Mint Dressing

  • 180 ml (6 fl oz) vegetable salad oil
  • 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
  • 2 teaspoons caster sugar
  • ½ teaspoon sea salt
  • freshly ground black pepper

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.

This salad can be made the day before, but you will find the peas lose their vivid colour. To avoid this, cook them separately and mix in an hour or so before you serve the dish.

The easiest way to make dressing is to place oils and mint into a blender or small food processor and blend for 30 seconds, add all other ingredients and blend for a further 10 seconds. Alternatively, finely shred mint and mix it with oils. Combine lemon juice and mustard, then mix everything together.