The idea is as an iconic part of summer as beaches, picnics and tan lines in inappropriate places. And like all of these icons, some are great and some, not so much.
Potato salad is a great foundation for flavour. Flavour the dressing, add vegetables, meat, spices, herbs, anything complimentary.
This past week, an overabundance of wonderful fresh peas (both edible pod peas-snow peas- and shelled peas) meant I’ve been putting it in everything. Today I thought I’d make a dressing with steamed shelled peas and incorporate some julienne snow peas into a potato salad with a few other vegetables that are bursting with summer freshness: broccoli and cauliflower.
Savoury Sweet Pea Potato Salad
For the Savoury Sweet Pea Dressing:
3/4 tsp flax seeds
1/2 tsp mustard seeds
1/3 cup fresh shelled peas, blanched and cooled in ice water, drained
1 Tbsp rice vinegar
1 Tbsp fresh summer savoury
5 Tbsp cold pressed canola oil
1 tsp salt
In a blender, grind the flax and mustard seeds until cracked and relatively finely ground. Add the peas, vinegar, savoury, oil and salt. Purée until smooth. Transfer to a bowl. Set aside. If you leave it for 15-20 minutes, the natural emulsifying properties in flax and mustard will bind the dressing like a mayo without the danger of an egg if you choose to take it on a picnic. (it’s not 100% safe from food-borne illness, but far more stable than egg-based mayo).
For the vegetables:
1-1/2 cups new potatoes, cut into 2cm/1″ chunks
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup snow peas, sliced thinly
4 spring onions, sliced thinly
In a medium pot, add the potatoes with just enough water to cover. Bring to a boil, reduce heat to medium low, cover with a lid and simmer for 5 minutes. Remove the lid, add the broccoli and cauliflower, replace the lid and simmer the whole pot for a further 10-12 minutes. Drain away the water and allow to cool.
In a medium bowl, combine the cooked vegetables, snow peas, spring onion and Savoury Sweet Pea Dressing. Serves 2-3.