Easter potato salad

Easy Cook - - EASTER HYGGE -

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

½ lemon

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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