Thursday, 21 July 2011

New potato, broad bean and pea salad

This is a useful dish- great as an accompaniment to a meal but also easy to have with a BBQ or picnic since it can be had cold.

Begin by putting about 200g frozen peas into a bowl.

Cover with boiling water, wait a minute or so and then drain. You do not need to cook frozen peas. If you have time you can just leave them to defrost rather than using the hot water to defrost them.

Put about 300g frozen broad beans into a pan and cover with boiling water and simmer for about 3 minutes.

Then drain and run under cold water to quickly cool them down and stop them from cooking any more.

Then remove the outer shells from the broad beans and put the shelled beans and peas into a dish.

Cook about 1kg of new potatoes- chop up any big ones so they are all the same sort of time. Cook until they are just tender so that they keep their shape.

Add these to the beans and peas.

In a clean jar with screw top put 4 tbps olive oil and 1 tbsp white wine vinegar. Add to this 1 tsp wholegrain mustard, 1 tsp dijon mustard, a pinch of sugar and some seasoning.

Screw on the top tightly and shake well to combine.

Pour this over the warm potatoes, beans and peas and mix gently to coat everything.

Serve immediately while the potatoes are still warm. Really delicious.

Til soon....


  1. Looks delicious. I'll definitely give it a try:)

  2. It's a lovely summer salad and is a bit different so can be served on a special occasion as well and doesn't let down the main! Hope you enjoy it.