Name: Herby potato, pea and egg salad with mustardy mayo dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 800 gram baby potatoes, cut in half (or quarters if larger); 4 eggs; 1 1/2 cup peas (fresh or frozen); 2 1/2 tablespoon capers, chopped; 1/3 cup finely diced gherkins; 1/2 cup finely chopped parsley; 1/2 cup torn mint leaves; 1/4 cup chopped chives; Dressing; 1 teaspoon Dijon mustard*; 1/3 cup mayonnaise*; 1 1/2 tablespoon apple cider vinegar

Herby potato, pea and egg salad with mustardy mayo dressing

Everyone needs a simple, tasty potato salad for a summer barbecue and Nadia Lim's herby potato, pea and egg salad recipe is simply perfect! Toss with a mustardy mayonnaise dressing and enjoy!

Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

800 gram baby potatoes, cut in half (or quarters if larger)

4 eggs

1 1/2 cup peas (fresh or frozen)

2 1/2 tablespoon capers, chopped

1/3 cup finely diced gherkins

1/2 cup finely chopped parsley

1/2 cup torn mint leaves

1/4 cup chopped chives

Dressing

1 teaspoon Dijon mustard*

1/3 cup mayonnaise*

1 1/2 tablespoon apple cider vinegar

Method

1.Bring a large pot of well-salted water to boil. Add potatoes and cook for about 10 minutes or until they are just tender. With about 5 minutes’ cooking time to go, carefully add whole eggs to pot to hard boil with the potatoes.

2.Place peas in a colander in the sink and tip the pot of potatoes and hard-boiled eggs on top to drain (if using frozen peas, this will defrost them at the same time, so you save on dishes). Run under cold water to cool.

3.Mix all the dressing ingredients together. Peel eggs and cut into quarters.

4.Toss the potatoes, peas, capers, gherkins, parsley, mint, chives and dressing together in a large bowl. Season with salt and freshly ground pepper. Top with eggs.