Cajun Pea and Potato Salad with Spring Onion Dressing

Cajun Pea and Potato Salad with Spring Onion Dressing

1 hour

Serves 4

Quick Budget

Nutritional information

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.

Ingredients

600g Charlotte potatoes

300g frozen peas

Sea salt and black pepper

3 boiled eggs shelled and cut into quarters

 

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

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

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)