Potato, pea and egg salad

This potato, pea and egg salad is a meal in itself or would be a tasty side for a BBQ.

SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch

Method

  1. Boil the potatoes in plenty of water until a fork can be inserted easily, then remove from heat, drain and set aside to cool
  2. Once the potatoes are cool, cut into quarters
  3. Place the eggs gently in boiling water and cook for 6 minutes then drain and cool in cold water
  4. Once the eggs are cool, crack and peel the shell then cut into quarters
  5. Boil the peas for 2 minutes then drain and cool with cold water
  6. Once peas are cool, drain again
  7. Mix the olive oil, vinegar, mustard and salt to make the dressing
  8. Just before serving combine the potatoes, eggs and peas in a large bowl and mix through the dressing and herbs.
  • 500g 
    small waxy potatoes
  • eggs
  • 2 cups
    peas
  • 2 tbsp
    olive oil
  • 2 tbsp
    white vinegar
  • 1 tsp
    wholegrain mustard
  • Pinch 
    salt
  • 1/2 cup
    chopped parsley, dill or chives
Per serve
  • Energy
    1085kJ
  • Total Fat
    13.1g
  • Saturated Fat
    2.8g
  • Total Carbohydrate
    21.1.g
  • Sugars
    5.8g
  • Dietary Fibre
    7.0g
  • Sodium
    150mg
  • Protein
    14.2g