Potato salad with snow peas, chilli, ginger and mint
( SERVES 6 )
Late spring brings a bounty of new-season produce, including tasty potatoes.
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|1 tbsp||Root ginger, fresh, finely grated|
|2 tbsp||Chardonnay vinegar|
|5 tbsp||Extra virgin olive oil|
|½ tsp||Freshly ground black pepper|
- Soak the potatoes in cold water, then scrub the skins until clean. Cut any large potatoes in half. Bring a large saucepan of salted water to the boil and add the potatoes. Simmer until tender – about 15 minutes, depending on the size.
- Meanwhile, slice the snowpeas, chilli and mint finely and keep aside.
- Make the dressing by whisking all the ingredients together. When the potatoes are cooked, drain well and return them to the empty pan. Add the dressing and toss gently so they are well coated. The potatoes will absorb all the dressing while still hot. Cool.
- To serve, tip the dressed potatoes into a bowl and scatter over the snowpeas, chilli and mint.
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