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RECIPE | Minty potato and pea salad

Mint, peas and potato are a never-fail combination. Serve this salad alongside fish cooked on the coals or chicken for a perfect summer meal

29 November 2020 - 00:01 By Emma Knowles
Minty potato and pea salad.
Minty potato and pea salad.
Image: Chris Court/Aremedia/Magazine Features

Serves: 8 -10 as a side dish

Prep time: 20 minutes 

Cook time: 45 minutes (plus cooling, marinating)


2kg medium potatoes for boiling, scrubbed

60ml (¼ cup) white wine vinegar

2 golden shallots, finely diced (or use 1 small onion)

1 garlic clove, finely chopped

Juice and finely grated rind of 1 lemon

200g frozen peas

100g sugar snap peas, trimmed

250ml (1 cup) pea microgreens/tendrils

250ml (1 cup) coarsely torn mint

50ml extra-virgin olive oil

50ml buttermilk


  1. Place the potatoes and enough cold water to cover generously in a large saucepan, bring to the boil over a medium-high heat and cook until tender when pierced with a skewer or sharp knife (30-40 minutes). Drain and set aside until the potatoes are cool enough to handle.
  2. Peel and halve the still-warm potatoes, then transfer to a large bowl.
  3. Add the vinegar, shallots, garlic and lemon juice and rind, season to taste, toss to combine and set aside to cool to room temperature (30 minutes, or overnight for an even deeper flavour).
  4. Blanch the peas until just tender, about 1 minute. Drain, refresh and drain again.
  5. Blanch sugar snap peas until bright green and just tender (1-2 minutes), drain, refresh, and drain again, then halve lengthways.
  6. Add the peas, sugar snap peas, pea microgreens/tendrils and mint to the potato mixture, drizzle with the oil and buttermilk, toss to combine, season to taste and serve. - Aremedia.com.au/Magazinefeatures.co.za