Cajun Pea and Potato Salad with Spring Onion Dressing

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Recipe by Cook Vegetarian
Serves 4-6
Ready in 15 to 30 mins

Ingredients

  • 600g Charlotte potatoes
  • 300g frozen peas
  • 3 boiled free-range eggs, cut into quarters
  • Sea salt and freshly ground black pepper
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 4 spring onions, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 tsp Cajun spice mix
  • 1/2 tsp paprika
  • a little olive oil

How To Cook

  1. Boil the potatoes in a large pan of water until just tender, which will take about 18 minutes. Drain and cut into bite-sized pieces.
  2. Cook the peas in slightly salted boiling water for two minutes then mix with the cooked potato pieces. Toss in the spring onions and season with sea salt and black pepper.
  3. Add the Cajun spice and paprika to a little olive oil in a small saucepan. Cook for about one minute on a low heat. Cool and place in a bowl along with the mayonnaise, wholegrain mustard, Dijon mustard and white wine vinegar.
  4. Toss the dressing through the warm potatoes and peas and add the quartered eggs. Serve warm, or cool and box up for a tasty lunch!

    5. www.peas.org

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Cajun Pea and Potato Salad with Spring Onion Dressing
  • Recipe by Cook Vegetarian
  • Serves 4-6
  • Ready in 15 to 30 mins
    Ingredients
  • 600g Charlotte potatoes
  • 300g frozen peas
  • 3 boiled free-range eggs, cut into quarters
  • Sea salt and freshly ground black pepper
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 4 spring onions, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 tsp Cajun spice mix
  • 1/2 tsp paprika
  • a little olive oil
    How to Cook
  1. Boil the potatoes in a large pan of water until just tender, which will take about 18 minutes. Drain and cut into bite-sized pieces.
  2. Cook the peas in slightly salted boiling water for two minutes then mix with the cooked potato pieces. Toss in the spring onions and season with sea salt and black pepper.
  3. Add the Cajun spice and paprika to a little olive oil in a small saucepan. Cook for about one minute on a low heat. Cool and place in a bowl along with the mayonnaise, wholegrain mustard, Dijon mustard and white wine vinegar.
  4. Toss the dressing through the warm potatoes and peas and add the quartered eggs. Serve warm, or cool and box up for a tasty lunch!
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