Ingredients for the warm potato, pea and potato salad

• 1 kg new potatoes
• 2 cups fresh peas
• 1 tablespoon fresh parsley
• 1 tablespoon fresh tarragon
• juice and zest of 1 lemon
• 2 tablespoons wholegrain mustard
• 1 tablespoon desalted capers
• 2 shallots
• 1 small clove of garlic
• half a celery stalk, finely chopped
• black pepper, to grind
• extra virgin olive oil
• unrefined sea salt

How to prepare the warm potato, pea and potato salad

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In a medium-sized pot, blanch the potatoes in their skins in salted water for about 20 minutes, or until tender. Meanwhile, blitz the parsley, tarragon and garlic in a food processor. Add the oil, salt and lemon juice. Blend and set aside. In another pot, blanch the fresh peas for a couple of minutes in salted water. Drain the potatoes and peas and place both in a large bowl. Add the chopped shallot, capers, wholegrain mustard sauce and celery.

Add the herb and garlic mixture, black pepper to taste, and garnish the potato salad with tarragon leaves and lemon zest. Serve as a warm side dish with fish, chicken or meat. It can also be served as a main course, as long as it is enriched with a cheese such as Greek feta.