If summer was a dish, this potato salad would be it! Fresh, sweet and vibrant with a tangy lime dressing, this side dish is so tasty, it’ll easily be the star attraction at your next gathering.
Potato, Pea & Mint Salad with Lime Coconut Dressing
1 cup fresh or frozen peas
800g (1 lb 12 oz) baby potatoes , halved
240ml bottle Marion’s Kitchen Thai Basil Lime & Coconut Salad Dressing
150 g (5 oz) snow peas, trimmed, thinly sliced lengthways
3/4 cup f r e sh mint leaves , torn
2 spring onions (scallions), thinly sliced
4 radishes, thinly sliced
sea salt & pepper
- Prep a bowl of iced water. Cook the peas in a large saucepan of boiling water for 1 minute until tender and vibrant. Use a slotted spoon (you want to keep the boiling water for the next step) to transfer the peas to the bowl of iced water. Set aside.
- Add the potatoes to the boiling water. Cook for 15 minutes or until tender. Drain and transfer to a large bowl. Add half a bottle of Marion’s Kitchen Thai Basil Lime & Coconut Dressing and mix to combine. Set aside, stirring occasionally, until the potatoes have come to room temperature.
- Add 3/4 of the snow peas, mint and spring onion and the remaining dressing. Season with salt and pepper. Gently toss to combine.
- Serve scattered with the radishes and the remaining snow peas, mint and spring onion.
