← All recipes

🍽️ Classic Pea and Potato Salad with Spring Onions

344 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 1 tsp cumin seeds
• 500 g peas
• 1 bunch spring onions (ca. 200 g)
• 30 g fresh parsley
• 1 tsp hot mustard
• 0.5 tsp sugar
• 150 ml warm vegetable broth
• 5 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 5 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt and the cumin seeds.
3. 3. Cook the potatoes in it for about 25 minutes until tender.
4. 4. Peel the cooked potatoes.
5. 5. Let them steam off a bit to cool down.
6. 6. Bring fresh salted water to a boil.
7. 7. Blanch the peas in it for 1 to 2 minutes.
8. 8. Remove the peas and let them drain.
9. 9. Slice the cooled potatoes.
10. 10. Place the potato slices in a large bowl.
11. 11. Add the still warm peas to the potatoes.
12. 12. Wash the spring onions and trim the ends.
13. 13. Slice the spring onions into thin rings.
14. 14. Wash the parsley and shake it dry.
15. 15. Pluck the parsley leaves from the stems.
16. 16. Finely chop the parsley leaves.
17. 17. Whisk the mustard with the sugar in a small bowl.
18. 18. Add warm vegetable broth and vinegar to the mustard mixture.
19. 19. Season the sauce with salt and pepper to taste.
20. 20. Pour the sauce over the potato and pea mixture.
21. 21. Gently fold in the spring onions.
22. 22. Let the salad marinate for about 15 minutes.
23. 23. Stir the oil into the finished salad.
24. 24. Taste the salad one last time and adjust seasoning.
25. 25. Transfer the salad to a serving dish.
26. 26. Sprinkle it with the chopped parsley.
27. 27. Serve the salad garnished.

Nutrition per serving

• kcal: 344
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 42 g