CRISPY POTATO & EGG SALAD

Updated at: Thu, 17 Aug 2023 00:21:02 GMT

Step 1

1 Scrub and chop the potatoes into 2cm chunks, then place in a large, nonstick pan on a medium heat with 2 tbsp olive oil; season. Cook for 20 mins, stirring regularly, until golden and cooked through.

Step 2

2 Meanwhile, put the eggs in a medium pan, cover with cold water, place on a high heat and bring to the boil. Reduce the heat to low and simmer for 6 mins.

Step 3

Peel the cucumber, then cut in half lengthwise, remove the seeds and thickly slice on an angle.

Step 4

Trim and finely slice the radishes, then put it all in a bowl with a splash of red wine vinegar and a pinch of salt; set aside to pickle.

Step 5

3 When the time is up on the eggs, carefully transfer them to a bowl of ice-cold water. Add the frozen peas to the pan of boiling water and cook for 3 mins, then drain and refresh under cold water. Add the peas to the pickling bowl.

Step 6

4 In a small bowl, mix together the yogurt, mustard, 1 tbsp extra-virgin olive oil and 2 tbsp red wine vinegar. Finely chop most of the herb leaves, reserving a few small ones for later, then add to the bowl and season.

Step 7

5 To serve, tip the hot potatoes onto a serving dish and toss with the drained pickled vegetables.

Step 8

Peel and cut the eggs in half and dot over the top. Dollop over the yogurt dressing and scatter with the remaining herbs.

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