Cajun Pea and Potato Salad with Spring Onion Dressing

Preparation time
'
Nr of servings
6
Difficulty Level
Cajun Pea and Potato Salad with Spring Onion Dressing

Logo Thanks to Yes Peas !
Preparation time
'
Nr of servings
6
Difficulty Level

Ingredients

300 
g 
frozen peas
600 
g 
Charlotte potatoes
3 
eggs (hardboiled, shelled and cut into quarters)
salt and freshly ground black pepper
Dressing:
1 
tablespoon 
olive oil
1 
teaspoon 
Dijon mustard
1 
teaspoon 
white wine vinegar
1 
teaspoon 
wholegrain mustard
2 
tablespoons 
mayonnaise
1 
teaspoon 
Cajun spice mix
4 
spring onions (finely chopped)
parsley (chopped) or chives (to garnish)
1/2 
teaspoon 
paprika

Preparation

  1. Cook the potatoes until just tender, about 20 minutes.
  2. Drain and cut into bite-sized pieces. Cook the peas in lightly salted boiling water for 2 minutes, drain and mix with the potato. Season with salt and black pepper.
  3. Cook the Cajun spice and paprika in a little olive oil in a small saucepan for about 1 minute on a low heat. Cool and add to the mayonnaise along with the spring onions, wholegrain mustard, Dijon mustard and white wine vinegar. Toss through the warm potatoes and peas, add the eggs, saving some to garnish along with some chopped parsley or chives.

Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
186 Kcal
7 g
1 g
2 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.