- 4-6 tbsp wholegrain mustard dressing
- 600 g (3 cups) Jersey Royal new potatoes
- 200 g (1 ½ cups) frozen peas
- 6-8 spring onions
- 10-12 radishes
- handful curly parsley
- ½ tsp flakey sea salt
- generous twist black pepper
- Wild garlic flowers, optional
- Pea shoots, optional
Summer potato salad with peas, spring onions and radish

- 4-6 tbsp wholegrain mustard dressing
- 600 g (3 cups) Jersey Royal new potatoes
- 200 g (1 ½ cups) frozen peas
- 6-8 spring onions
- 10-12 radishes
- handful curly parsley
- ½ tsp flakey sea salt
- generous twist black pepper
- Wild garlic flowers, optional
- Pea shoots, optional
- Start by making your wholegrain mustard dressing, following this recipe >.
- Submerge your potatoes in a large pot of salted water, pop on a medium heat and bring to the boil with the lid on.
- Once simmering, turn down the heat to ‘low’ to allow the potatoes to cook gently and evenly; simmer for 16-20 minutes depending on size.
- Pierce a potato gently with a knife to check it’s cooked. Once very nearly cooked, turn up the heat and add the peas for 2 minutes only.
- After 2 minutes drain your potatoes and peas, and allow the steam to billow off well; this is important to avoid a wet salad.
- Finely chop the spring onions, finely slice the radishes, and chop the parsley.
- Once your potatoes and peas have cooled and ‘steam-dried’, toss all your salad ingredients together, along with some salt & pepper, and 4-6 tablespoons of your wholegrain mustard vinaigrette.
- Tip into a serving bowl, and garnish if you wish. A final spoon of dressing and a twist of pepper will always look lovely.
- Start by making your wholegrain mustard dressing, following this recipe >.
- Submerge your potatoes in a large pot of salted water, pop on a medium heat and bring to the boil with the lid on.
- Once simmering, turn down the heat to ‘low’ to allow the potatoes to cook gently and evenly; simmer for 16-20 minutes depending on size.
- Pierce a potato gently with a knife to check it’s cooked. Once very nearly cooked, turn up the heat and add the peas for 2 minutes only.
- After 2 minutes drain your potatoes and peas, and allow the steam to billow off well; this is important to avoid a wet salad.
- Finely chop the spring onions, finely slice the radishes, and chop the parsley.
- Once your potatoes and peas have cooled and ‘steam-dried’, toss all your salad ingredients together, along with some salt & pepper, and 4-6 tablespoons of your wholegrain mustard vinaigrette.
- Tip into a serving bowl, and garnish if you wish. A final spoon of dressing and a twist of pepper will always look lovely.