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Pea and Mint Potato Salad
A perfect accompaniment for our Sirloin Steaks
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.
- 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.
- 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.
- You can garnish the salad with a few extra chopped mint leaves before serving for a burst of fresh flavour.
400g baby potatoes, washed and halved
150g frozen peas, thawed
15g fresh mint leaves, finely chopped
25g red onion, finely chopped
30g plain Greek yogurt
15g Dijon mustard
15g lemon juice
Salt and pepper to taste