I made this salad in work a few days ago and it tasted so good I thought I'd share it. We served it with grilled chicken breast and green salad but it would also be perfect with fish or as a barbecue salad. It's really simple, tasty and can be made in advance.
New potato, pea & spring onion
salad with herb crème fraiche dressing
Serves 2-4
600g new potatoes
100g peas
4-6 spring onions, finely sliced
For the dressing:
2 tablespoons mayonnaise
2 tablespoons crème fraiche
Small handful of mixed parsley, chives
& mint
Either steam or boil the new potatoes
until cooked then set aside to cool. If the potatoes are really small
leave them whole or if using larger potatoes slice them
lengthways. Finely slice the spring onion.
If using fresh peas steam or boil for a
couple of minutes until cooked then drain and plunge straight into a
bowl of iced water to stop them cooking and keep them green. If using
frozen petit pois defrost in a bowl of cold water.
To make the dressing finely chop the
herbs then combine with the mayonnaise and crème fraiche.
Combine all the ingredients in a large
bowl and lightly mix with the dressing. Season well to taste with
salt and pepper. This salad is a perfect make ahead dish for a barbecue or
lunch and will keep in the fridge for up to two days.
