Mint, peas and potato are a never-fail combination. Serve this
salad alongside barbecued fish or chicken for a perfect summer
1.2 kgkipfler potatoes, scrubbed60 ml (¼ cup)white wine vinegar2golden shallots, finely diced1garlic clove, finely choppedJuiceand finely grated rind of 1 lemon200 gmfrozen peas100 gmsugarsnap peas, trimmed1 cup(loosely packed) pea tendrils (see note)1 cupcoarsely torn mint50 mlextra-virgin olive oil50 mlbuttermilk
Combine potatoes and enough cold water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a skewer or sharp knife (30-40 minutes). Drain, set aside to cool, then peel, halve and transfer to a large bowl. Add vinegar, shallot, 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).
Blanch peas until just tender (1 minute), drain, refresh and drain again. Blanch sugarsnap peas until bright green and just tender (1-2 minutes), drain, refresh, and drain again, then halve lengthways.
Add peas, sugarsnap peas, pea tendrils and mint to potato mixture, drizzle oil and buttermilk over, toss to combine, season to taste and serve.
Note Pea tendrils are available from select