This salad/dish is a ripper if you want to serve a heap of people on the cheap, or if you're just after a delicious and easy-to-justify-as-healthy way of eating potatoes! Basically grab a bunch of potatoes (new ones are the best, but normal potatoes are fine too - just cut them into quarters rather than halves!), boil them until tender and set aside. Meanwhile you can be making the beautiful green accompaniment out of either peas or broad beans.....whichever you have in your freezer or veggie garden!
Roughly speaking you'll want about half the amount by weight of peas/broad beans to potatoes - but we're pretty lenient when it comes to our recipes so go for your life! To make the green goodness put your peas (or broad beans), a chilli or two if you like some spice, a small handful of fresh coriander, Thai basil or mint (or all three! Or sub in whatever herbs you have on hand...) and some lemon juice and use a stick mixer, masher (if you're happy to chop the herbs really small and have a more rustic looking dish) or food processor/blender to blitz it up to a paste. Season it to taste with salt and pepper and perhaps a little more lemon juice and stir it through your still warm potatoes.
It's a great number served warm, room temperature or straight from the fridge and accompanies all sorts of other salads really well - especially our quinoa paella!
It's a great number served warm, room temperature or straight from the fridge and accompanies all sorts of other salads really well - especially our quinoa paella!
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