Easter potato salad
Serves 6 Prep 15 mins Cook 15-20 mins
1kg small new potatoes, unpeeled
10 asparagus spears
2 spring onions
300g peas, shelled
4 tbsp each of chopped mint and parsley
4 tbsp extra virgin olive oil juice of
Wash the potatoes, cook in boiling salted water, then drain, leave to cool and cut each in half. Meanwhile, soak the asparagus in water for 10 mins (asparagus is grown in sandy water, and soaking makes sure it’s not gritty). Trim the asparagus by holding the stalk with one hand at the bottom and bending it a few centimetres away with your other hand to snap off the tougher part. Discard the tough bits, then slice the asparagus at an angle into 2-cm pieces. Thinly slice the spring onions.
Put the potatoes, asparagus and spring with the rest of the ingredients in a bowl, fold gently to mix, then season to taste. Transfer to a serving bowl and serve with the lamb.
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