Potato, pea and walnut salad

Salad recipes

This in an interesting recipe for a potato salad that as well as potatoes contains a variety of green vegetables, nuts and seeds. It is flavoured with mint which offers a refreshing taste and dressed in a mixture of olive and walnut oils, vinegar and mustard. This salad is ideal to take to work as a packed lunch or for a picnic.
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Potato, pea and walnut salad recipe

Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Rating: 4 from 5 votes
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Ingredients

  • 12oz (340g) of baby new potatoes, halved
  • 8oz (225g) of freshly shelled peas
  • 8oz (225g) of sugar snap peas
  • 2oz (55g) of roughly chopped toasted walnuts
  • 2oz (55g) of sprouted seeds
  • 4 bruised sprigs of mint
  • Salt and pepper
  • For the dressing

  • 3 fl oz (85ml) of walnut oil
  • 2 fl oz (55ml) of olive oil
  • 2 tbsp of white wine vinegar
  • 1 tsp of Dijon mustard

Method

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  1. Prepare the dressing by whisking all of the dressing ingredients together with a hand whisk or in a blender.
  2. Season with salt and pepper and then set to one side to allow the flavours to mix.
  3. Place the potatoes into a large pan of boiling water together with the mint and some salt. Cook for approximately 10 minutes or until they are just done. Drain and place in a large bowl.
  4. Drizzle half of the dressing over the potatoes and toss well so that all the potatoes are coated with the mixture.
  5. Cook the fresh peas and sugar snap peas for about 3 - 4 minutes in boiling water until they have lost their hardness but are still al dente and crisp.
  6. Drain and rinse under cold water.
  7. Once the potatoes have cooled down, add the peas and the remainder of the dressing and mix together.
  8. Add the sprouted seeds.
  9. Transfer the salad to individual serving plates and scatter the walnuts over the top.
  10. Serve immediately.

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