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Cajun Pea and Potato Salad with Spring Onion Dressing

Preparation time
Nr of servings
Logo Thanks to Yes Peas !
Preparation time
Nr of servings


  • 300 g frozen peas
    Deliciously Tender Garden Peas
  • 600 g Charlotte potatoes
  • 3 eggs (hardboiled, shelled and cut into quarters)
  • salt and freshly ground black pepper
  • Dressing:
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon Cajun spice mix
  • 4 spring onions (finely chopped)
  • parsley (chopped) or chives (to garnish)
  • 1/2 teaspoon paprika


  1. Cook the potatoes until just tender, about 20 minutes.
  2. Drain and cut into bite-sized pieces. Cook the peas in lightly salted boiling water for 2 minutes, drain and mix with the potato. Season with salt and black pepper.
  3. Cook the Cajun spice and paprika in a little olive oil in a small saucepan for about 1 minute on a low heat. Cool and add to the mayonnaise along with the spring onions, wholegrain mustard, Dijon mustard and white wine vinegar. Toss through the warm potatoes and peas, add the eggs, saving some to garnish along with some chopped parsley or chives.
Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 186 Kcal 7 g 1 g 2 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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