Picnic Potato Salad With Peas, Cucumber and Pecorino

Total Time
25mins
Prep 10 mins
Cook 15 mins

A delightfully refreshing summer salad which is very low in fat and which can be eaten warm or cold. No mayonnaise! Instead a tasty dressing using balsamic vinegar, mustard, honey and olive oil. I always use what are called Lebanese cucumbers here, a very thin-skinned variety that doesn't need to be peeled. Adapted from a recipe on the Simply Great Meals website.

Ingredients Nutrition

Directions

  1. Cut the potatoes into 1 cm slices and steam or boil until just tender, drain, add salt and freshly ground black pepper, to taste, and sprinkle with the Italian herbs.
  2. Cook the frozen Birds Eye Garden Peas following the packet directions, cool quickly in cold water and drain.
  3. MAKING THE DRESSING: Place the balsamic vinegar in a small bowl, add the mustard and lightly beat with a wire whisk. Continue whisking adding the oil in a thin stream and beat until the dressing has slightly thickened. Whisk in the honey and season with salt and freshly ground pepper, to taste.
  4. SERVING: Arrange the cooked potatoes, peas and (optional) cucumber onto a serving plate and drizzle with the dressing. Top with rocket leaves and garnish with shaved pecorino cheese.
  5. TIPS: The balsamic vinegar can be replaced with white or brown vinegar. If making this salad for a picnic or potluck, put the salad ingredients and the dressing in separate containers (Tupperware containers would be ideal), and follow the instructions in step four, once you've reached your destination.

Reviews

(1)
Most Helpful

We liked this salad, loved the peas and cucumber but missed the mayonaise. Just our personal taste.

BakinBaby October 12, 2008

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