

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
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90g frozen Petit Pois - defrosted
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70g Mayonnaise
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70g Greek yoghurt
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5g fresh Mint leaves
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1 spring onion
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1 Lemon
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½ Tsp Honey
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Salt and Pepper
What do we need?
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Saucepan
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Grater
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Chopping board
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Large mixing bowl
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Medium mixing bowl
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Two cups
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Knife
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Scissors
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Tablespoon
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Teaspoon
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Weighing scales
Tia's tip
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The peas do not need to be cooked, just defrosted.
What do we do?
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Boil the new potatoes until tender. Once cooked drain and cool down quickly with cold water.
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When the potatoes are completely cool, cut them in half and put them in the medium mixing bowl.
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Grate the lemon zest.
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Take the leaves of the mint stems, place them in a cup and use the scissors to cut them into smaller pieces.
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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.
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Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions in the big bowl to make the dressing.
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Add the potatoes and peas to the bowl and stir well.
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Add salt and pepper to season if you would like.
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Serve straight away or chill until needed.
Eat and enjoy!
IProperty of Cooking Pioneersy.