Warm Salad of Potatoes and Peas

Warm Salad of Potatoes and Peas
This salad is ideal with grill, can be served hot or cold, and can be your complete and delicious vegetarian lunch.

Time of preparation: 30 minutes, Easy

Ingredients for 4 people:

26.4 oz (750 g) small potatoes,
5.2 oz (150 g) fresh or frozen peas,
4 finely chopped spring onions,
1 to 2 finely chopped chilli peppers,
2 tablespoons finely chopped dills,
1 full teaspoon of bitter mustard,
2 tablespoons mayonnaise,
2 to 3 tablespoons white balsamic vinegar or lemon juice,
2 tablespoons olive oil,
depending on taste of sea salt and freshly ground pepper.


Collect small potatoes and to have a more beautiful contrast, take the red potatoes, I used those, which I had. Scrub them well, but do not peel them. Put them in a saucepan, pour the water, add a teaspoon of salt and cook them until when you prick them with a fork, will easily pass on. Be careful, do not overdo the potatoes. Mine were small and I cooked them, after boiling the water for about ten minutes. Drain them from the water, rinse with cold water to stop the cooking process and leave them on the cooking towel to be dry. Dried, cut into 4 parts and put in a bigger bowl. Cook the peas, but do not overcook, just the way to get small feeling on the tooth (al dente). Rinse them with a cold water to save that beautiful green colour and well drain it, add it to bowl. Finely chop green onions, dill, chilli peppers, and add them to the bowl with potatoes and peas. In a small bowl put mustard, mayonnaise, white balsamic vinegar, olive oil, salt and pepper and all combined in a thick liquid, if it is too thick, add a little balsamic vinegar. Pour the mixture over the potatoes and carefully stir. Leave at room temperature for at least half an hour, to be connected the flavours or a few hours in the fridge and serve it cold. I served still warm and the next day my husband will eat cold. Enjoy!!!

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