|350 grams||Small new potatoes scrubbed|
|1 tablespoon||Wine vinegar|
|2 tablespoons||Olive oil|
|175 grams||Frozen peas, lightly cooked|
|2 tablespoons||Finely chopped fresh mint|
|Salt and pepper|
A potato salad with a difference, this is a delightful summer dish.
New potatoes are mixed with lightly cooked peas and some fresh mint, and lightly dressed with oil and vinegar. Lovely with a tossed salad and warm bread.
Simmer the new potatoes for about 5 minutes, or until tender but still firm and crisp. Drain. While the potatoes are still warm, quarter them and halve the quarters. In a bowl drizzle the warm potatoes with the vinegar and the oil, season them with salt and pepper, and toss them carefully to coat them with the marinade.
Let the potatoes marinate, covered and chilled, for at least 2 hours or overnight. Then add the peas, mayonnaise, mint, and salt and pepper to taste and stir the mixture carefully. Transfer the salad to a salad bowl and let it come to room temperature.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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