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Fingerling Potatoes with Peas and WalnutsAdding peas and mint leaves puts a fresh spin on this warm potato salad that’s perfect for serving in spring. Try it alongside a roast ham or rack of lamb.

 

serves totaltime preptime cookingtime
8 persons 50 minutes 20 minutes 30 minutes

 

{tab Ingredients}

  • 1 kilogram Fingerling Potatoes, halved lengthwise
  • 2 tablespoons Olive Oil
  • Salt & Pepper
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Sherry Vinegar
  • 2 teaspoons Honey
  • 2 tablespoons Lemon Juice, plus more to taste
  • 2 tablespoons Extra-Virgin Olive Oil
  • 75 grams Peas, raw and shelled
  • 60 grams Walnuts, toasted and chopped
  • Fresh Mint, for garnish

{tab Instructions}

  1. Preheat an oven to 200°C.
  2. Spread the potatoes on a baking sheet.
  3. Drizzle with the olive oil and sprinkle with 2 teaspoons salt and a few grinds of pepper. Toss to coat the potatoes evenly, then spread the potatoes on the baking sheet in a single layer, cut sides up.
  4. Bake until the potatoes are tender and the edges are slightly crisp, about 30 minutes.
  5. While the potatoes are cooking, in a large bowl, combine the mustard, vinegar, honey, lemon juice and extra-virgin olive oil.
  6. Whisk until thoroughly combined and season with salt and pepper.
  7. Add the hot potatoes to the bowl with the dressing and toss to coat.
  8. Add the peas and walnuts to the bowl and toss to combine.
  9. Taste and add more lemon juice if desired.
  10. Garnish with mint leaves and serve warm.

{tab Note}

A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivators. Fingerling are varieties that naturally grow small and narrow.

{/tabs}

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