Potato, pea and mint salad
Potatoes and peas are two humble vegetables that work so well together in this lovely salad. The sweetness of maple syrup in the dressing adds a flavour that you don’t often get with potato – but trust me, it’s fresh and delicious.
Ingredients:
For the salad
- 1 kg new potatoes, scrubbed
- ½ teaspoon salt for the cooking water
- 155 g frozen peas, or use fresh peas
For the dressing
- 125 ml olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper, plus extra to serve
- 4 tablespoons finely chopped fresh chives
- 4 tablespoons finely sliced fresh mint leaves, plus extra to serve
To serve
- 2 large eggs, hard-boiled and sliced
- 2 tablespoons chopped walnuts
Method:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until not quite tender, about 12–15 minutes, testing with the point of a sharp knife. Add the peas and cook for a further 3 minutes, until the peas and potatoes are cooked and tender. Drain the potatoes and peas and refresh them under cold running water. Drain again and set aside to cool.
- To make the dressing, whisk together the olive oil, vinegar, maple syrup, sea salt and pepper until emulsified. Stir in the chives and mint.
- To make the salad, cut the potatoes into 1 cm slices and put them in a large mixing bowl with the peas. Pour in the dressing and toss to combine.
- To serve, transfer the salad to a serving dish and garnish with the eggs, walnuts, mint leaves and pepper.
- Store in the refrigerator until ready to serve. This salad is best eaten on the day it is made.
Tip: Use new potatoes.
This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.
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