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Salad · British

Cornish New Potato, Samphire and Pea Salad

25 min Serves 4 ~219 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g new potatoes
  • 100 g samphire
  • 150 g frozen peas
  • 3 tbsp olive oil
  • 1 lemon
  • 5 g fresh mint, chopped

Nutrition (per serving)

Calories
219 kcal
Protein
4.8 g
Carbohydrate
23.3 g
of which sugars
3.3 g
Fat
11 g
of which saturates
1.6 g
Fibre
5.5 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.

  2. 2

    Steam or boil the samphire for 2 minutes until just tender.

  3. 3

    Cook the frozen peas in boiling water for 3 minutes, then drain.

  4. 4

    Whisk the olive oil with a squeeze of lemon juice and the chopped mint.

  5. 5

    Toss the potatoes, samphire and peas with the dressing and serve warm or at room temperature.

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