Mint, peas and potato are a never-fail combination. Serve this salad alongside barbecued fish or chicken for a perfect summer meal.
- 1.2 kg kipfler potatoes, scrubbed
- 60 ml white wine vinegar (¼ cup)
- 2 golden shallots, finely diced
- 1 garlic clove, finely chopped
- Juice and finely grated rind of 1 lemon
- 200 gm frozen peas
- 100 gm sugarsnap peas, trimmed
- 1 cup (loosely packed) pea tendrils (see note)
- 1 cup coarsely torn mint
- 50 ml extra-virgin olive oil
- 50 ml buttermilk
- 1Combine 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).
- 2Blanch 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.
- 3Add 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 greengrocers.