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Wensleydale and fresh pea salad
This is a delicious potato salad with fresh peas and cheese that is best served warm
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Each serving contains:
LOW
SALT
0.3g
LOW
SUGAR
1.4g
MED
SAT
3.2g
MED
FAT
8.6g
Ingredients
switch to imperialYou will need:
- 200g new potatoes
- 150g fresh garden peas
- 50g mixed salad leaves
- 50g Wensleydale cheese, cubed
- 1 tbsp low-fat mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp olive oil
- freshly ground black pepper
Method
Start by boiling the potatoes, for about 20 minutes, in their skins until they are soft enough to slip off a knife when pricked. The peas should also be boiled until they're just soft.
While the vegetables are cooking, place the dressing ingredients in a measuring jug and mix lightly using a fork.
Then cut the cooked potatoes in half lengthways and mix carefully in a bowl with the cooked peas, salad leaves and Wensleydale cheese.
Drizzle the dressing over the salad and serve immediately.
Other options
Hot tip: Best served while the potatoes and peas are still warmNutritional information
| Nutrient | Per 100g | Per portion (126g) |
|---|---|---|
| Energy | 122kcal (512kJ) | 153kcal (643kJ) |
| Protein | 5.1g | 6.4 |
| Carbohydrate | 10.6g | 13.3g |
| (of which sugars) | 1.1g | 1.4g |
| Fat | 6.8g | 8.6g |
| (of which saturates) | 2.5g | 3.2g |
| Fibre | 1.9g | 2.4g |
| Sodium | 0.10g | 0.15g |
| Salt | 0.2 | 0.3g |
Allergy advice
Contains: milk, egg, sulphites
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. People more at risk of illness, including young children, older people and pregnant women should avoid using home-made mayonnaise containing raw egg.
