Serves:

6

Description:

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

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 tbsp whole grain mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh mint leaves, finely shredded

Method:

1. 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.

Recipe by: Kate McGhie

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