Potato Salad with Peas

...and the previously touted tartar sauce. After a fairly cool and rainy July (I swear I wasn't complaining about it! At least, if I was, I wasn't serious.) August has delivered some seriously sweaty days lately. Cue a diet of sandwiches, ice cream and, you guessed it, cold salads.


At this point, new potatoes have been around for almost two months. I'm not really a new potato person (when my mother gets back to a computer after the weekend, she's going to disown me) but I think they work very well here, and not just because the cooking time is short. Along with some parboiled mangetouts/snowpeas, about half a cup of chopped pickled cucumber, and the rest of the tartar sauce, this turned into a super-fast supper. Almost superb, even.



Potato Salad with Peas
serves 3

1 pickled cucumber, chopped
150 g snowpeas
12 baby new potatoes
100-150 ml tartar sauce

Boil potatoes in salted water until almost tender. Drain and let cool. Boil the snowpeas until almost tender, drain and run under a cold tap (or put in an ice bath) to stop the cooking process.

Once the potatoes have cooled, halve or quarter them and toss with the chopped cucumber, snowpeas and tartar sauce.