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Hot potato & pea salad
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Serves: 4 as a side
1.5kg new potatoes
Olive oil, for drizzling
300ml tub essential Waitrose Half Fat Crème Fraîche
20g pack fresh tarragon, leaves only, coarsely chopped
4 salad onions, thinly sliced diagonally
2 tbsp lemon juice
200g fresh podded peas, blanched until just tender
1. Preheat a griddle pan to medium-high. Place the potatoes in a large saucepan and cover with lightly salted water. Bring to the boil and cook for 15–20 minutes until tender, then drain. Return to the pan and gently squash the potatoes with the back of a fork then drizzle with a little oil.
2. Meanwhile, combine the crème fraîche, tarragon, white part of the salad onions and lemon juice in a bowl. Season to taste.
3. Cook the potatoes on the griddle for 4–5 minutes each side until golden. Season.
4 Place the potatoes onto a warmed platter. Drizzle over the dressing, scatter with the peas and garnish with the remaining salad onions.
Typical values per serving: