This potato salad’s contrasting flavors, from tantalizing mustard to sweet honey, produce it stand out from the pack of this picnic staple.
By Jess Lacey
Description
This potato salad’s contrasting flavors, from tantalizing mustard to sweet honey, produce it stand out from the pack of this picnic staple.
- 500g potatoes
- 200g peas, either freshly shelled or frozen
- 1/2 red onion, chopped
- 60g feta, crumbled
- 60g hazelnuts, roughly chopped
- 2 tablespoons chopped new dill
- 50g low fleshy creme fraiche
- 2 teaspoons dijon mustard
- 1–2 teaspoons of honey, to taste
- Juice of 1/2 lemon
End your show from going sad
- Boil the potatoes in salted water for roughly 20-25 minutes except soft.
- If they are massive, or of many of quite quite a lot of sizes, gash them into roughly even objects to be obvious they cook dinner on the identical time, but survey them fastidiously as this raises the potentialities of them being overcooked and light.
- Remove them from the water when cooked and drain.
- Add the peas to the water if using frozen ones and cook dinner as per kit instructions (customarily 1-2 minutes).
- When cooled but light a little warmth, gash the potatoes into bite dimension chunks.
- Combine the creme fraiche, mustard and honey together to provide a dressing.
- Set apart the potatoes and peas in a large bowl.
- Toss with the dressing and add the closing ingredients.
- Squeeze the lemon juice over, take a look at seasoning and assist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Class: Facet Dish
Jess Lacey
Jess Lacey is an Irish meals blogger and almost right this moment to be criminal genuine. She has stumbled on a home in London, Dublin, Leiden, Melbourne and Aarhus. After a transient foray into the arena of Michelin starred cooking, she made up our minds to motivate cooking and meals as relationships basically based purely on passion in wish to earnings. She travels continually, and justifies this by writing about it. Extra of her musings and recipes are on hand on her blog, Canal Cook.
