Warm Potato and Pea Salad

5:19 am on 17 December 2005


  • 50g (5 tbsp) unsalted butter
  • 1kg (24-30) graded small waxy potatoes, washed but not peeled
  • 2 tsp Maldon sea salt
  • ¼ tsp freshly ground black pepper
  • 130g (1 cup) fresh or frozen peas, blanched
  • 40g sugar snap peas, topped and tailed
  • 1 tbsp finely chopped chervil
  • 1 tbsp finely chopped dill
  • 1 tbsp finely sliced chives


Place the butter in the base of a medium-sized, heavy casserole or heavy-based pot with a tight-fitting lid. Place the pot over a medium-low heat to melt the butter. Add the potatoes, salt and pepper and toss well to coat all potatoes in butter. Cover the pot and cook over a medium-low heat for 25-30 minutes until the potatoes are fork-tender.

Without removing the lid, shake the pot occasionally to prevent the potatoes on the bottom from burning. (Alternatively, place the covered heatproof pot in a preheated 190ºC oven and cook for 40-50 minutes until the potatoes are fork-tender and beginning to brown.) Once cooked, turn off the heat, add both quantities of peas and leave to steam for a further 5 minutes or until the peas are cooked. Add the herbs and toss. Serve hot