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Three pea and potato salad

Three pea and potato saladAustralian Table
4
10M
10M
20M

Ingredients

Dressing

Method

1.Place potatoes in a medium saucepan and cover with water. Bring to the boil on high and cook 8-10 minutes, until tender. Drain well.
2.Blanch peas 1 minute, adding sugar snaps for last 20 seconds. Drain and refresh in iced water. Drain well.
3.To make dressing, pound herbs together in a mortar and pestle, with 1 tablespoon oil and salt. Stir in remaining oil, vinegar and a grinding of black pepper.
4.In a large bowl, combine potatoes, peas, sugar snaps, shoots, avocado and eschalot. Pour over half dressing, gently tossing to combine. Top with shaved parmesan and serve with remaining dressing.

If you can’t find fresh peas, use frozen peas. Use about 3/4 cup and blanch as for fresh. Use a small food processor or hand blender for the dressing, if preferred.

Note

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