Summer potato salad with peas, spring onions and radish

Serves: 4 - 6 as a side ● Prep time: 15 minutes (plus extra to make vinaigrette) ● Cooking time: 20 - 30 minutes
A new potato salad is a wonderful thing - humble and yet with the potential to be utterly delicious. This recipe celebrates some of the most delicious ingredients of spring and early summer - Jersey Royals (though new potatoes will work well), peas, spring onions and radishes. Wholegrain mustard dressing harmonises the various elements and yields a confident yet versatile salad that’s perfect at any BBQ or alfresco feast.
method
  • 4-6 tbsp wholegrain mustard dressing
  • 600 g (3 cups) Jersey Royal new potatoes
  • 200 g (1 ½ cups) frozen peas
  • 6-8 spring onions
  • 10-12 radishes
  • handful curly parsley
  • ½ tsp flakey sea salt 
  • generous twist black pepper
  • Wild garlic flowers, optional
  • Pea shoots, optional


  1. Start by making your wholegrain mustard dressing, following this recipe >.
  2. Submerge your potatoes in a large pot of salted water, pop on a medium heat and bring to the boil with the lid on.
  3. Once simmering, turn down the heat to ‘low’ to allow the potatoes to cook gently and evenly; simmer for 16-20 minutes depending on size.
  4. Pierce a potato gently with a knife to check it’s cooked. Once very nearly cooked, turn up the heat and add the peas for 2 minutes only.
  5. After 2 minutes drain your potatoes and peas, and allow the steam to billow off well; this is important to avoid a wet salad.
  6. Finely chop the spring onions, finely slice the radishes, and chop the parsley.
  7. Once your potatoes and peas have cooled and ‘steam-dried’, toss all your salad ingredients together, along with some salt & pepper, and 4-6 tablespoons of your wholegrain mustard vinaigrette.
  8. Tip into a serving bowl, and garnish if you wish. A final spoon of dressing and a twist of pepper will always look lovely.
ingredients
  • 4-6 tbsp wholegrain mustard dressing
  • 600 g (3 cups) Jersey Royal new potatoes
  • 200 g (1 ½ cups) frozen peas
  • 6-8 spring onions
  • 10-12 radishes
  • handful curly parsley
  • ½ tsp flakey sea salt 
  • generous twist black pepper
  • Wild garlic flowers, optional
  • Pea shoots, optional


method
  1. Start by making your wholegrain mustard dressing, following this recipe >.
  2. Submerge your potatoes in a large pot of salted water, pop on a medium heat and bring to the boil with the lid on.
  3. Once simmering, turn down the heat to ‘low’ to allow the potatoes to cook gently and evenly; simmer for 16-20 minutes depending on size.
  4. Pierce a potato gently with a knife to check it’s cooked. Once very nearly cooked, turn up the heat and add the peas for 2 minutes only.
  5. After 2 minutes drain your potatoes and peas, and allow the steam to billow off well; this is important to avoid a wet salad.
  6. Finely chop the spring onions, finely slice the radishes, and chop the parsley.
  7. Once your potatoes and peas have cooled and ‘steam-dried’, toss all your salad ingredients together, along with some salt & pepper, and 4-6 tablespoons of your wholegrain mustard vinaigrette.
  8. Tip into a serving bowl, and garnish if you wish. A final spoon of dressing and a twist of pepper will always look lovely.