Lemon-dill potato salad

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Ingredients

  • 1.35kg medium baby new potatoes, unpeeled, quartered
  • 180g frozen green peas
  • 110g red onion, finely chopped
  • 2 tbsps chopped fresh dill
  • 2 tbsps chopped fresh chives
  • 225ml mayonnaise
  • 30ml fresh lemon juice
  • Coarse salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Lemon-dill potato salad

1) Place the baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender, about 20 minutes.

2) While the potatoes are cooking, place a colander over the boiling water and blanch the green peas for about 45 seconds.

3) Drain the potatoes, transfer to large bowl and set aside to cool for a bit. Once the potatoes are cooled slightly, add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.

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