Salad Season: Minty Peas with Feta & Warm Potato Salad

1 Nov

These make a great side for BBQs or even as a lunch in its own right with a crunchy green salad!

Warm Potato Salad 

Ingredients 

800g baby potatoes – well cooked in salted water

2 spring onions – sliced, use it all right up to the dark green part

1/2 chilli – sliced (this is optional if you’re not a chilli lover)

handful of fresh coriander – chopped including stalks

1 clove of garlic – crushed

squeeze of lemon juice

2 dessert spoons of mayonnaise

1 dessert spoon of yoghurt – I used full fat greek as its the only decent sugar free yoghurt I can find in my local supermarket but any good creamy yoghurt will work

1/2 teaspoon wholegrain mustard – I didn’t have any today so used dijon instead and it was differnt but still good

When potatoes are cooked run a knife through them in the pot roughly, aiming to halve most but not all of them, we want a rustic look!

Chop the spring onions, chilli & coriander together add the garlic and squeeze over the lemon juice .. give this another chop together mainly to get the gorgeous smell from all the herbs then add to the hot potatoes.

Followed by the mayo, yoghurt and mustard.

Mix it all gently together, you want all the potatoes well coated but not pulverised…

The hot potatoes sort of drink in all the dressing,

Season with salt and pepper, taste, season, taste …Yum? Yes!

Personally I think they are best eaten immediately, from the pot! But are really good as a cold salad too.

This australian garlic is quite large so I just used half this clove.

Any excuse to use this massive cleaver …

Can be eaten still warm or cold.

Minty Peas with Feta 

I serve this as a vegetable with dinner alot as its so simple and tasty

Ingredients 

400g Frozen peas – cooked as normal

40g Feta cheese – good stuff chopped up or crumbled, don’t bother with the fake or “light” stuff you might as well be eating styrofoam for all the pleasure or nourishment you’ll get!

1 small clove of garlic – crushed

5 fresh mint leaves

When peas are cooked, strain and add in the crushed garlic immediately – stir around and pop the lid back on for a minute. This will “cook” the garlic so its not too overpowering.

Then add in the feta and mint .. Stir…  Smell .. Taste and season, taste and again and .. YUM!

The feta melts and becomes a salty creamy dressing of sorts .. the mint adding a lovely summery freshness.

Check out my home grown mint!

Delish with some decent pork sausages from the bar-bie!

(Apologies for the photos, the place is very shadowy today and I am without skills..)

Enjoy

SJ x

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5 Responses to “Salad Season: Minty Peas with Feta & Warm Potato Salad”

  1. moya November 1, 2012 at 9:54 am #

    yum….making me hungry!!

    • Sarah-Jane November 2, 2012 at 1:18 pm #

      They are so tasty and Dave had cold for his lunch today and said they were even tastier so that’s good to know too! Thanks for your comment 🙂

  2. Mary DeRuyter November 1, 2012 at 2:16 pm #

    This is going to be such a treat for my family to be able to make some of your dishes Sarah Jane! Great memories of the lovely bbq’s with your family in Ireland. Thanks for sharing, hope I can do them justice! 🙂

    • Sarah-Jane November 2, 2012 at 1:17 pm #

      Oh Mary you are so cute, let me know how you get on! Lots of love to all the De Ruyters xxxx

  3. Lorraine @ Not Quite Nigella November 8, 2012 at 6:01 am #

    And here I was just taking a bag of potatoes out of the pantry! I love the sound of the warm potato salad 🙂 And I have to say I laughed at your comment on my blog. I guess it happens to everyone!

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