Chef's Recipes

Potato and pea salad

Banish all memories of heavy, mayonnaise-laden potato salads: this versatile side dish is light and full of bright flavours.

By Hugh Wennerbom
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
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"I make my own Seville orange vinegar, but any fruit vinegar will work well here," says Hugh Wennerbom.


  • 1 kg new or baby potatoes, scrubbed
  • 200 gm peas
  • Leaves of 1 rosemary sprig
  • 2 tbsp fruit vinegar (see note)
  • 150 ml extra-virgin olive oil
  • 1 tbsp Dijon mustard


  • 1
    Simmer potatoes in a large saucepan of salted water until just cooked, adding peas in last minute of cooking (20-25 minutes). Drain and add the rosemary.
  • 2
    For vinaigrette, whisk ingredients in a bowl, season to taste, then add to warm potatoes, toss and serve.


To make the vinegar, chop the oranges, weigh them and add an equal quantity of white wine vinegar and 33 per cent of the fruit weight in caster sugar. Simmer the mixture until fragrant and the fruit is soft (around 30 minutes), then strain. This works with any acidic fruit including wild blackberries and crab apples.

  • undefined: Hugh Wennerbom