This fresh spin on potato salad will brighten any meal. 

Words & recipe: Ruth Pretty  Styling & photos: Carolyn Robertson

Serves 8 to 10

INGREDIENTS

75g butter, diced
1.5 kg small new potatoes, scrubbed
1 teaspoon flaky sea salt
¼ teaspoon freshly ground black pepper
150g frozen peas
100g fresh sugar snap peas, topped and tailed
1 tablespoon sliced mint
1 tablespoon sliced chives
1 tablespoon chopped parsley
20g snow pea sprouts or pea tendrils, optional

METHOD

Melt the butter in a medium-sized, heavy casserole or heavy-based pot with a tight-fitting lid. Add potatoes, salt and pepper, tossing well to coat.

Cover and cook over medium-low heat for 25 to 35 minutes, until the potatoes are fork-tender. Shake the pot occasionally, without removing the lid, to prevent potatoes from burning.

Remove from the heat and add the still-frozen peas and sugar snap peas. Cover and leave to steam away from the heat for 5 minutes, or until the peas are cooked. Toss through the herbs and serve hot or warm.

Garnish with pea sprouts or tendrils if desired.

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