Old MacDonald's Potato Box Recipes
Salad of Jersey Royals, Cherry Tomatoes and Fresh Peas or Broad Beans, with Mint Dressing Ingredients 1kg /2¼lb Jersey Royal potatoes, halved if large, scraped then steamed or boiled 250g/9oz cherry tomatoes halved 380g/13oz shelled fresh peas (or broad beans, but see note), or frozen peas, lightly cooked For the mint dressing: a generous handful of fresh mint leaves, about 30g/1oz240ml/8fl oz extra virgin olive oil 45-60ml/3-4tbsp white wine vinegar or lemon juice 7g/½tbsp caster sugar salt and pepper Directions 1. To make the dressing: put the mint leaves into a liquidizer with all the remaining ingredients. Liquidize until smooth. Taste and adjust seasoning.2. Toss the vegetables in the dressing while the potatoes and peas are still warm from cooking. Leave to cool and serve with good bread as a starter, or with barbecued chicken or seared salmon or other plainly cooked fish. Note: if you use broad beans, blanch in boiling water for a minute, or thaw if frozen, then use a small knife to slit open the tough gray-green skin, and pop out the delicious bright green beanlet that s hiding inside. Finish cooking for a few minutes in boiling salted water.

Old MacDonald's Potato Box Recipes

Salad of Jersey Royals, Cherry Tomatoes and Fresh Peas or Broad Beans, with Mint Dressing

Ingredients

1kg /2¼lb Jersey Royal potatoes, halved if large, scraped then steamed or boiled
250g/9oz cherry tomatoes halved
380g/13oz shelled fresh peas (or broad beans, but see note), or frozen peas, lightly cooked
For the mint dressing:
a generous handful of fresh mint leaves,
about 30g/1oz240ml/8fl oz extra virgin olive oil
45-60ml/3-4tbsp white wine vinegar or lemon juice
7g/½tbsp caster sugar
salt and pepper

Directions

1. To make the dressing: put the mint leaves into a liquidizer with all the remaining ingredients. Liquidize until smooth. Taste and adjust seasoning.2. Toss the vegetables in the dressing while the potatoes and peas are still warm from cooking. Leave to cool and serve with good bread as a starter, or with barbecued chicken or seared salmon or other plainly cooked fish. Note: if you use broad beans, blanch in boiling water for a minute, or thaw if frozen, then use a small knife to slit open the tough gray-green skin, and pop out the delicious bright green beanlet that s hiding inside. Finish cooking for a few minutes in boiling salted water.