Pea and Mint Potato Salad

Boil the Potatoes:

• Place the halved baby potatoes in a pot of cold water.
• Add a pinch of salt to the water.
• Bring the water to a boil and cook the potatoes until they are tender but still firm, about 10-15 minutes.
• Drain the potatoes and let them cool slightly.

Prepare the Dressing:

• In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
• Whisk the ingredients together until well combined.
• Season the dressing with salt and pepper according to your taste.

Mix the Salad:

• In a large mixing bowl, add the cooked and slightly cooled potatoes.
• Gently fold in the thawed peas, chopped mint leaves, and finely chopped red onion.

Add the Dressing:

• Pour the prepared dressing over the potato and pea mixture.
• Gently toss the ingredients until the potatoes and peas are well coated with the dressing.

Adjust Seasoning:

• Taste the salad and adjust the salt and pepper if needed.

Chill and Serve:

• Cover the bowl with plastic wrap or a lid.
• Place the potato salad in the refrigerator for at least 1 hour to allow the flavours to meld.

Serve:

• Once chilled, give the potato salad a final gentle toss.
• Serve the pea and mint potato salad as a side dish at picnics, barbecues, or alongside grilled meats or fish.

Optional Garnish:

• You can garnish the salad with a few extra chopped mint leaves before serving for a burst of fresh flavour.