Potato and Pea Salad

The refreshing taste of mint tossed with peas and mustardy potatoes makes a fantastic salad which can be served hot or cold.


Recipe by Kate McGhie

Ingredients

1.5kg cocktail potatoes, scrubbed
2 cups fresh shelled peas
1/3 cup light olive oil
1/3 cup light mayonnaise
1/3 cup fresh lemon juice
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh mint leaves, finely shredded

Method

Boil the potatoes in a large pot and when they’re almost cooked add the peas. Cook at a lively boil for 3 minutes. Drain in a colander and gently refresh under cold water. Whisk oil, mayonnaise, lemon juice, mustard, salt and pepper together until well combined. Stir in mint and pour over vegetables and toss.