Cajun Pea and Potato Salad with Spring Onion Dressing
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
- 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.
- 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.
- 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.
- 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!