Potato salad with peas and mint
Fresh potato side salad with a vinegrette dressing.
Ingredients
- 2 pounds waxy potatoes
- 1 cup frozen or fresh peas
- 1 bunch fresh mint
- 1 small leek or ½ large one.
Dressing
- ½ cup olive oil
- 3 tbs white wine vinegar
- 1 teaspoon finger salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Peel and dice your potatoes. Bring water to a boil and add the diced potatoes in salted water. Cook until tender, about 10 minutes.
- While the potatoes are cooking, prepare the peas. Place the frozen peas in a bowl and cover with boiling water. Let sit for 2-3 minutes, then drain and rinse under cold water.
- Whisk together the white wine vinegar, olive oil, garlic powder, flaky sea salt, and black pepper in a bowl.
- Chop the mint leaves or make them smaller with your hands. Add them in the vinaigrette.
- Wash your leek and chop it into small pieces.
- Drain the potatoes. Mix the drained peas, sliced leek, and potatoes with the sauce. Garnish with a few sprigs of fresh mint and serve cold or at room temperature.
Notes
Serve with some boiled or poached eggs. A nice lunch is made with some fried salmon other fish or some grilled chicken.
The salad also pairs with a dill yogurt dressing.
Instead of peas, you can use blanched green beans. Leek can be replaced with spring onion. Instead of mint, you can use other herbs like parsley, basil and, chives.
The potato salad stores for three days in the fridge covered.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 38gProtein: 6.6gFat: 27gFiber: 4gSugar: 1.9g
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