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Warm new potato salad with peas, mint and pea shoots
Serves 6 Starters and mains
Ingredients
- 1kg small new potatoes, washed
- 1 bunch fresh mint
- 200g freshly podded peas (about 600g unshelled)
- handful fresh pea shoots
- 2 baby leeks, trimmed and very thinly sliced
For the dressing:
- 4tbsp extra virgin olive oil
- 2tsp sherry vinegar
- 1tsp Dijon mustard
- 1tsp caster sugar
Method
A great trick for infusing potatoes with the flavour of mint is to cover freshly drained hot potatoes with fresh mint and leave for 15-20 minutes for the flavour to develop.
Cook the potatoes in a large pan of lightly salted, boiling water for 10-15 minutes until tender. Meanwhile, separate a good handful of mint leaves and set aside. Roughly bash the remaining leaves with a rolling pin to help release the oils and aroma. Drain potatoes and immediately return them to the pan with the bruised mint. Cover and leave to cool for 20 minutes. Discard the mint.
Whisk the ingredients for the dressing together. Toss half the dressing with the potatoes and set aside to cool to room temperature.
Just before serving, cook peas in salted, boiling water for 2 minutes, then drain and refresh under cold water. Drain the peas again and stir into the potatoes with the pea shoots, reserved mint leaves and the leeks. Season to taste and serve with the remaining dressing on the side.
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