New Potato & Sugar Snap Pea Salad

  • Cook: 20 min
  • Servings: 4


  • 3 tbsp white wine vinegar
  • 1 tsp sugar
  • 1 small/medium, finely sliced red onion
  • Salt and pepper to season
  • 750 g new potatoes
  • 150 g sliced green asparagus spears
  • 275 g jar Apetina® Herbs and Spices Cubes in Oil
  • Juice of 1 lemon
  • 2 tsp wholegrain mustard
  • 150 g sliced snap peas
  • 80 g mixed salads

To make the sweet pickled onions, heat the white wine vinegar and sugar in a pan until the sugar dissolves, remove from the heat and stir in the red onions, season and leave to one side.

Bring a pan of salted water to the boil and cook the new potatoes until just tender. Add the asparagus and simmer for 1 minute. Drain into a colander and refresh under cold running water. Shake well to drain then place in a large bowl.

Drain 4 tbsp of the Apetina® Herbs & Spices oil from the jar and mix together with the lemon juice, mustard and seasoning.

Toss together the, potatoes, asparagus, sugar snap peas, salad leaves and dressing then present on a platter.

Top with the sweet pickled onions, drained from the vinegar and scatter over the Apetina® herbs and spices.


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