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Minty potato and green pea salad

This minty potato and green pea salad can be serve warm or cold. It goes really well with roasted or grilled lamb and fish.  Alternatively it could be served as a vegan dish, and for a wholesome vegetarian meal add some feta or grilled halloumi.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g new potatoes
  • 100 g frozen peas
  • 1 handful of mint leaves
  • 1 garlic clove
  • 2 Tbsp olive oil
  • ½ lemon lemon juice
  • 1 Tbsp apple cider vinegar approx.
  • 4 spring onions sliced
  • Salt and pepper

Method
 

  1. Put the potatoes in a pan of lightly salted cold water. Bring to the boil then simmer for about 15 minutes until they are tender. Add the peas and a couple of mint leaves for the last 3-5 minutes of the cooking. Drain, then transfer the peas and potatoes into a serving bowl. Remove the mint leaves.
  2. Cut the bigger potatoes into bite-sized pieces, the add the minced garlic, spring onion pieces, olive oil, lemon juice and cider vinegar.
  3. Season to taste, toss well. Taste, and adjust the oil/vinegar to your liking. Keep warm or let it cool completely.
  4. Shred the mint leaves and add to the salad just before serving.