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Potato, Pea and Mint Salad

This salad is really delicious all year round. The peas, lemon and mint make it a really light summery potato salad that we think everyone will enjoy!

Ingredients​​ 

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  • 500g baby new potatoes or large potatoes cut to size

  • 90g frozen Petit Pois - defrosted

  • 70g Mayonnaise

  • 70g Greek yoghurt

  • 5g fresh Mint leaves

  • 1 spring onion

  • 1 Lemon

  • ½ Tsp Honey

  • Salt and Pepper

What do we need?

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  • Saucepan

  • Grater

  • Chopping board

  • Large mixing bowl 

  • Medium mixing bowl 

  • Two cups

  • Knife

  • Scissors

  • Tablespoon

  • Teaspoon

  • Weighing scales

Tia's tip

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The peas do not need to be cooked, just defrosted.

What do we do?

  • Boil the new potatoes until tender. Once cooked drain and cool down quickly with cold water.

  • When the potatoes are completely cool, cut them in half and put them in the medium mixing bowl.

  • Grate the lemon zest.

  • Take the leaves of the mint stems, place them in a cup and use the scissors to cut them into smaller pieces.

  • Use the scissors to cut the green part of the spring onion into the second cup. Use the scissor to cut them up into smaller pieces. 

  • Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions in the big bowl to make the dressing.

  • Add the potatoes and peas to the bowl and stir well.

  • Add salt and pepper to season if you would like. 

  • Serve straight away or chill until needed.

 

Eat and enjoy!

IProperty of Cooking Pioneersy.

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