I am a salad fan, especially of those which can truly satisfy my appetite. This is exactly the type. With a bunch of veggies and a delightful dressing, green peas and potato salad will quickly become regular on your menu.
Much like any salad, you can play with flavors and ingredients. You can, for example, add a handful of mixed toasted seeds (sesame, sunflower, pumpkin…). More green and leafy veggies, such as kale or radicchio can be a great addition that will make the salad more crunchy and nutritious.
Another great way to make this meal even more nutritious is to sprinkle it with homemade sprouts. I’ve used buckwheat I’ve sprouted, but the choice is really yours 🙂
Make your own buckwheat sprouts!
Green peas and potato salad is a spring salad, really. Originally it is made with spring potatoes, the recipe is easily adjustable to colder seasons. You can also use regular potatoes, cut in smaller pieces, and cover with seasoning.
Spring onions are one of the key ingredients which give the green peas and potato salad its supreme taste. They create the perfect counterbalance to the sweetness of the peas and tanginess of the lemon mustard dressing. Another amazing addition is the wild garlic, one of the most beautiful gifts of nature in spring 🙂 If you can get your hands of it, don’t miss the opportunity to supplement the salad with its unique taste.
My usual potato baking method is as described below, but another great way to prepare oven-baked potatoes is to boil them shortly prior to placing onto the baking tray.
This meal is quite often in our house. The experience says to serve green peas and potato salad warm! Enjoy 🙂
Green peas salad with mustard dressing
Course: DessertsDifficulty: Easy2
servings40
minutes30
minutesEvery spring my heart skips a beat once the farmer’s market becomes abundant in spring potatoes. The obvious way to make them is simple baking in the oven. This salad brings a truly surprising taste and presents an innovative way to enjoy this gift of the spring. And of course, it is extremely easy to make it.
Ingredients
Green peas, approx 100 gr (I use frozen)
500 gr spring potatoes
Two spring onions
A handful of radish, chopped
One green salad
A handful of arugula
A handful of fresh baby spinach
Olive oil
Salt and pepper
For the dressing:Juice of ½ lemon
1 tbsp of Dijon mustard
1 tbsp of agave or maple syrup, or honey
1 tbsp of olive oil
Directions
- Preheat the oven to 200C.
- Wash the potatoes and cut them in half. Transfer them onto the baking paper, drizzle with olive oil and season with salt and pepper. Bake until the potatoes are golden brown on the outside and soft on the inside, around 20-30 mins.
- In the meantime, cook the peas for a few minutes in boiling water. Drain and set aside.
- Toss green salad, arugula, baby spinach, finely chopped spring onion and radish into a big salad bowl. Mix well. When the peas cool, add them to the salad. Drizzle the salad with a few drops of olive oil.
- Prepare the dressing by mixing all the ingredients. Feel free to change the ratio per your taste. Add the dressing into the salad.
- To serve the meal, place the salad onto a plate and top with baked potatoes. Enjoy this fantastic salad as a perfect dinner.