Everyday recipes
Three pea and potato salad
See more recipes in this week's Woman's Day.
INGREDIENTS
baby kipfler potatoes,
500g, halved, scrubbed
fresh peas, 300g, shelled (see tip)
sugar snap peas, 150g, trimmed
snow-pea shoots, 1 cup
avocado, 1, seeded, peeled, sliced
eschalot, 1, finely sliced
shaved parmesan, to serve
DRESSING
mixed herbs, chopped, 1½ cups (chives, chervil, mint)
extra-virgin olive oil, ¼ cup
rock salt, ½ teaspoon
red-wine vinegar, 1 tablespoon
METHOD
- Place potatoes in a medium saucepan and cover with water. Bring to the boil on high and cook 8-10 minutes, until tender. Drain well.
- Blanch peas 1 minute, adding sugar snaps for last 20 seconds. Drain and refresh in iced water. Drain well.
- DRESSING: In a mortar and pestle, pound herbs together with 1 tablespoon oil and salt. Stir in remaining oil, vinegar and a grinding of black pepper.
- In a large bowl, combine potatoes, peas, sugar snaps, shoots, avocado and eschalot. Pour over half dressing, gently tossing to combine. Top with shaved parmesan and serve with remaining dressing.
TOP TIP- If you can’t find fresh peas, use frozen peas. Use about ¾ cup and blanch as for fresh.
- Use a small food processor or hand blender for the dressing, if preferred.
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