Herbed New Potatoes and Pea Salad

  • Herbed New Potatoes and Pea Salad

Herbed New Potatoes and Pea Salad


(serves 8-10)

You will require a cast iron casserole or heavy-based pot with fitting lid to achieve the browned butter and a smoky flavour.



50g (5 tbsp) unsalted butter

1kg (24-30) small waxy potatoes (washed but not peeled)


2 tsp flaky sea salt

130g (1 cup) frozen or fresh peas (blanched)

140g sugar snap peas (topped and tailed)

1/4 tsp freshly ground black pepper

1 tbsp finely chopped mint leaves

1 tbsp finely chopped tarragon leaves

1 tbsp finely sliced chives



Place butter in the base of a medium-sized, heavy casserole or heavy-based pot with tight-fitting lid.

Place casserole over a medium-low heat to melt butter.

Add potatoes, salt and pepper and toss well to coat all potatoes in butter.

Cover pot and cook over medium-low heat 25-30 minutes until potatoes are fork-tender. Shake pot occasionally without removing the lid, to prevent potatoes on the bottom from burning.  A Simmermat is extremely useful for the cooking of this dish.

Once cooked, turn off heat, add peas and sugar snap peas and leave to steam a further 5 minutes.

Add herbs and gently shake pot from side to side to combine ingredients. Serve immediately.