This is the best Easy Potato Salad with the delicious addition of Peas and Mint. The mellow potato flavour is boosted by fresh mint which adds freshness and brightness. Lemon zest accentuates and lifts the flavours and the dressing is made lighter and tangy by the addition of yoghurt.
500gm(17.5 oz) baby new potatoes - or large potatoes cut to size.See Note 1
¾cupfrozen baby peasSee Note 2
⅓cupgood quality egg mayonnaise
⅓cupGreek yoghurt
½cupmint leaves - finely chopped
1spring/green onion - finely sliced, the green and white part
1teaspoonlemon zest
½teaspoonhoney
sea salt and freshly ground black pepper - to tasteSee Note 3
Instructions
For even cooking, start the potatoes in a saucepan of lightly salted, cold water, ensuring that they are completely submerged. Bring to the boil and cook for 15 to 20 minutes or until tender, then drain in a colander. Set aside to cool. (See Note 1)
Add some fresh water and salt to the same saucepan and bring to the boil. Prepare a bowl of iced water.Add the peas and bring the water back to the boil, before draining and placing them in the iced water to cool them quickly and maintain their green colour. Drain when cool.
In a large bowl, mix together the mayonnaise, yoghurt, mint, lemon zest, honey and spring onions to make the dressing.
When the potatoes are cool, add them along with the peas, to the bowl with the dressing.Season to taste with sea salt and freshly ground black pepper. Add more lemon zest and mint if desired. Serve immediately.
Video
Notes
Potatoes: you can also use regular potatoes, cut to size if you are unable to find baby potatoes. Waxy potatoes are ideal. The cooking time will depend on the size of your potatoes. If they are not large you should check to see if they are done at about 10 minutes.
Peas: you can use regular-size peas if you prefer.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add additional fresh mint and lemon zest if you wish.
Storage: the salad is at its best on the day that it is made. If not serving it immediately, it should be refrigerated. If the salad has been properly stored in the refrigerator, it will last 3 days. However, if it has sat out of the fridge for two hours, I would discard it. But please note, for the best flavour and texture, I do not recommend making it 3 days ahead of when you plan to serve it.