Potato and pea salad with herb dressing
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Potato and pea salad with herb dressing
A tangy dressing packed with summer herbs is so much fresher than the traditional rich mayonnaise coating
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
198Kcal
Fat
8gr
Saturates
1gr
Carbs
24gr
Sugars
3gr
Fibre
4gr
Protein
5gr
Salt
0.4gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 1 x 750g pack mini potatoes
- 200g frozen peas
- 2 tbsp Dijon mustard
- zest and juice of 1 unwaxed lemon
- 4 tbsp olive oil
- ½ x 30g pack coriander, chopped
- ½ x 30g pack mint, leaves chopped
- ½ x 30g pack parsley, leaves chopped
- 4 spring onions, finely sliced
Step by step
Get ahead
Make this in the morning to pack up ready for lunch; it will lose its fresh colour if made any further ahead.
- Boil the potatoes in lightly salted water for about 15 minutes or until a knife pierces them easily. Add the frozen peas for the final 2 minutes of cooking then drain well and allow to cool slightly.
- Once cool enough to handle, cut the potatoes in half. Whisk together the mustard, lemon zest and juice, olive oil, herbs and some seasoning. Stir into the potatoes and peas with the spring onions, and leave to cool so the potatoes absorb the flavours. Pack in a sealed plastic container for easy transportation.
