Serves 4
This tasty recipe uses dill and parsley but you can substitute any herbs you fancy.
Ingredients
- 750g new potatoes
- 200g fresh or frozen peas
- 3 spring onions, finely sliced
- Small bunch dill, roughly chopped
- Small handful parsley, roughly chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and black pepper
Method
- Put the new potatoes in a large pan of salted water and bring to the boil.
- Simmer for 15–20 minutes, or until tender when pierced with a knife.
- Add the peas for the final 2 minutes of cooking.
- Drain well and allow to steam dry for a minute.
- Tip the potatoes onto a board and lightly crush each one with the back of a
spoon. You want them broken open, not mashed. - In a large bowl whisk together the olive oil, mustard, lemon juice, honey, a
good pinch of salt and plenty of black pepper. - Add the warm potatoes and peas to the dressing and toss gently so the
potatoes absorb the flavours. - Fold through the spring onions, dill and parsley.
- Taste and adjust the seasoning. Serve warm or at room temperature.
