Potato and pea summer salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Serves
This salad is best served chilled, thats why it's perfect for summer. But you may serve it warm if you wish.
  • 800 grams small, circular potatoes
  • 1¼ cup Frozen Peas (or fresh)
  • 1 Large bunch of fresh parsley
  • 2 Tbs dried Oregano (or fresh)
  • 2 Tbs Olive Oil (Optional)
  • Himalayan salt, to taste
  • Optional: Large green cabbage leaf to serve on.
  1. Peel all the potatoes. Place in a pot of boiling water and cook for 20 minutes untill fork tender. Drain and allow to cool completely.
  2. Cook peas in some simmering water according to packet instructions, when ready drain and cool completely.
  3. Combine potatoes and peas in a bowl, chop the parsley finely and add along with olive oil, oregano and salt.
  4. Serve underneath a large cabbage leaf. Place in the fridge to chill for 20-30 minutes for best results.
Recipe by The Vibrant Vegan at http://www.thevibrantvegan.net/potato-and-pea-summer-salad/