1 h
preparation
Easy
6
Servings
Our method
- Cook the potatoes until just tender, about 20 minutes.
- Drain and cut into bite-sized pieces. Cook the peas according to on pack instructions, drain and mix with the potato. Season with salt and black pepper.
- Cook the Cajun spice and paprika in a little olive oil in a small saucepan for about 1 minute on a low heat. Cool and add to the mayonnaise along with the spring onions, wholegrain mustard, Dijon mustard and white wine vinegar. Toss through the warm potatoes and peas, add the eggs, saving some to garnish along with some chopped parsley or chives.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
300
g
frozen peas
600
g
Charlotte potatoes
3
eggs (hardboiled, shelled and cut into quarters)
salt and freshly ground black pepper
Dressing:
1
teaspoon
white wine vinegar
1
teaspoon
Dijon mustard
1
tablespoon
olive oil
2
tablespoons
mayonnaise
1
teaspoon
Cajun spice mix
4
spring onions (finely chopped)
1
teaspoon
wholegrain mustard
1/2
teaspoon
paprika
parsley (chopped) or chives (to garnish)
