Cajun Pea And Potato Salad With Spring Onion Dressing

Ingredients

600g Charlotte potatoes
300g frozen peas
3 boiled eggs shelled and cut into quarters
Sea salt and freshly ground black pepper
Dressing
2 tsp Cajun spice mix
1/2 tsp paprika
A little olive oil
2tbsp mayonnaise
4 spring onions, finely chopped
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tsp white wine vinegar
Chopped parsley or Chives to garnish

Nutrition

PER SERVING (6) 186 kcalories, 8g protein, 23g carbohydrates, 7g fat, 1g saturated fat, 4g fibre, 2g sugars, 0.66g sodium.

Nutrition - as well as the nutritional value of the peas this recipe contains vitamin C, B complex vitamins, calcium, iron, manganese, zinc, potassium plus other antioxidants from the spices and herbs.

Method

Cook the potatoes until just tender, about 18 mins. Drain and cut into bite sized pieces. Cook the peas in slightly salted boiling water for two mins and mix with the potato, season with sea salt and black pepper. 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 three quarters to garnish along with some chopped parsley or chives.

Serves 4/6