A couple of weeks back now, while my sister was visiting from LA, she made a special request that I make a potato salad. I was more than happy to oblige, given it involves this recipe…
The salad in question is one that I was originally introduced to by a good friend of mine, Sarah. I don’t know the salad’s proper name. Potato salad with a creamy mint pea dressing might be suitably descriptive (even if it doesn’t quite roll off the tongue), but for me, it will always be Sarah’s potato salad.
Before my sister’s visit, I hadn’t made this salad for a good while. For no other reason than potatoes don’t feature highly on my diet these days. I’m glad she reminded me just how good this is.
Unsurprisingly, it’s really all about the dressing. The mint and peas provide a surprisingly light and refreshing taste which counterbalance the heaviness of the cream and mayonnaise perfectly. I love this dressing so much and it produces more than enough to lather the potatoes in as much dressing as possible! IF there is any left over (which is unlikely given how good it is), it also doubles up as a tasty dip… just saying.
Given it’s Australia Day this Sunday, I thought it’s the perfect time to share this delicious summer salad with you all – especially for those of you off to an Australia Day BBQ or picnic this weekend, but can’t decide what plate to bring.
And for our friends in the Northern Hemisphere? Well perhaps this is one to save for warmer days ahead. Just make sure you save it somewhere so you don’t forget. Trust me, it’s too good to miss out on!
- 1 kg baby potatoes
- 1 cup frozen peas
- 1/2 cup crème freche
- 1/2 cup mayo
- 2 cloves garlic
- 3 tbsp chopped mint
- 3 tbsp chopped chives
- Place potatoes into a pan of lightly salted water. Bring to the boil, then simmer for 10 minutes (or until tender. Drain and set aside to cool.
- Meanwhile, in a separate pan, cook the frozen peas, as per instructions on packet. Drain, refresh with cold water, then drain again and allow to cool.
- When ready to serve, puree the peas together with the remaining ingredients for the dressing. Pour the dressing over the cooled potatoes and toss to ensure the dressing coats all of the potatoes.
- Serves 4 to 6.