New potato salad with wasabi peas
This recipe celebrates perfect new season potatoes, and the surprising element of the wasabi peas goes beautifully with Christmas ham, lamb or salmon. Find wasabi peas in the Japanese section of your supermarket.
1kg new potatoes
Generous handful fresh herbs eg mint, chives, basil or parsley
½ cup plain yoghurt
¼ cup mayonnaise
1 tablespoon Dijon mustard
½ cup frozen peas, defrosted
¼ cup wasabi peas
Salt and pepper
Halve any larger potatoes and put in a pot. Cover with salted water. Boil potatoes until just tender. Drain and cool.
While potatoes are cooking, chop herbs and make dressing: combine yoghurt, mustard and mayonnaise and mix well. Roughly chop wasabi peas.
When potatoes are cooled, add most of the herbs, the peas and the dressing. Mix gently to combine.
Transfer to a serving bowl and sprinkle on wasabi peas and remaining herbs. Season generously with salt and pepper.
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