Kipfler potato salad with peas, baby cress & herbs

House~and~Garden

Cooking time: Less than 30 minutes

Healthy options: Healthy; Vegan; Vegetarian

Serves: 8

Type: Kids; Easy; Family; Salad

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Kipfler potato salad with peas, baby cress & herbs

Recipe John Docherty, Martin Place Bar. Photography William Meppem. Styling Yael Grinham.

Ingredients

2kg kipfler potatoes
100g peas, fresh or frozen
½ bunch chives, cut into 1cm lengths
½ bunch chervil, leaves only
½ bunch flat-leaf parsley, leaves only
2 punnets baby cress (watercress mustard cress, upland cress or ruby chard), snipped

1 tablespoon seeded mustard
1 tablespoon balsamic vinegar
1/3 cup plus 1 tablespoon (100ml) extra-virgin olive oil

Preparation method

1 To make dressing, whisk together mustard and balsamic vinegar in a small bowl. Add extra vinegar if mixture seems too thick. Pour in olive oil and gently stir. Season to taste.

2 Place potatoes in a large saucepan of cold, salted water and cook until tender, about 15-20mins. Allow to cool, then cut each potato in half lengthwise. The skin can also be removed at this stage if desired.

3 Cook peas in a small saucepan of boiling, salted water. Drain, then refresh in iced water.

4 In a large serving bowl, toss potatoes with mustard dressing. Add peas, then scatter herbs and baby cress over top.

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