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Kartoffelsalat mit Erbsen Rezept

Lemony Potato Salad with Peas

Lemony Potato Salad with Peas with tender new potatoes, sweet peas, and savoury prosciutto, delicately dressed in a zesty lemon-mint vinaigrette.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 323 kcal
Autor Elle

Ingredients

  • 1 kg new potatoes, scrubbed
  • Juice of 1 lemon
  • 1 teaspoon coarse salt, or taste
  • freshly ground pepper, to taste
  • 6 tablespoons extra-virgin olive oil
  • 1 bunch thinly sliced green onions, white and light green parts, more for serving
  • 1 handful fresh mint leaves (2 tablespoons chopped)
  • 5 slices prosciuttom chopped (70 g)
  • 2 cups fresh peas (from about 1 kg pods), (about 250 g shelled or 2 cups frozen peas, thawed)
  • 2 tablespoons grated parmesan

Method

  1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 2,5 cm. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 20 minutes, depending upon size.
  2. In a large bowl, whisk together lemon juice, salt and olive oil.

  3. Drain the potatoes and, as soon as they are just cool enough to handle, cut them in half or into bite-sized chunks and add them to the bowl with the dressing. Toss gently to coat and let stand 5 minutes.

    TIP: It’s important to add the potatoes to the dressing while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes.

  4. Add the sliced green onions and mint leaves, then toss again to combine.

  5. Meanwhile, heat a large skillet over medium heat. Add the chopped prosciutto and sauté until it begins to render some fat and becomes crisp around the edges (5-6 minutes). Add the shelled peas to the skillet and add a couple of tablespoons of water. Steam-cook the peas until tender (3-4 minutes).
  6. Add the cooked prosciutto and peas to the bowl with the potatoes. Sprinkle with grated Parmesan cheese and toss everything together to combine.

  7. Allow the dish to cool to room temperature, or refrigerate until ready to serve. Just before serving, garnish with additional sliced green onions and mint leaves. Serve and enjoy!

Notes

  • For a vegetarian option, skip the prosciutto. To cook the peas, blanch them in the pot with the potatoes for 1-2 minutes once the potatoes are fork-tender (about 20 minutes). This quick blanching will preserve the peas' vibrant color and delicate flavour, ensuring they are tender yet still slightly crisp when added to the salad.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.