Warm potato, pea & mint salad

Fresh peas and mint make a lively dressing for tender potatoes.

Ingredients

• 700g New potatoes
• 150g Peas
• a small handful Mint
• 1 tsp Wholegrain mustard
• 3 tbsp Olive oil
• 1 tbsp Cider vinegar
• 1/2 tsp, divided Fine salt
• 1/8 tsp Black pepper

Method

1. Scrub the potatoes and cut any large ones in half so they cook evenly. Put them in a pan of cold salted water and bring to the boil.
2. Simmer for 12 to 15 minutes until a knife slips into the centre easily but the potatoes still hold their shape.
3. Add the peas for the final 2 minutes, then drain everything well and leave to steam dry for 3 minutes.
4. Whisk the olive oil, cider vinegar, mustard, 1/2 tsp salt and black pepper in a large serving bowl.
5. Add the warm potatoes and peas to the dressing. Fold gently so they stay whole, then stir through finely chopped mint.
6. Taste and adjust the seasoning. Serve warm, or cool for 20 minutes before packing for a picnic.

Allotment tip
Use podded broad beans instead of peas when they are at their best.