Pea Potato Salad with Spring Onions

Ingredients

• 500 g waxy potatoes
• 1 tsp cumin seeds
• 500 g peas
• 1 bunch spring onions (ca. 200 g)
• 30 g fresh parsley
• 1 tsp sharp mustard
• 0.5 tsp Sugar
• 150 ml warm vegetable broth
• 5 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 5 tbsp olive oil

Instructions

1. 1.

   Wash the potatoes and cook them in salted water with cumin seeds for about 25 minutes.

2. 2.

   Remove, peel, and let them steam to cool slightly.

3. 3.

   Blanch the peas in boiling salted water for 1-2 minutes. Drain and set aside.

4. 4.

   Slice the potatoes and combine with warm peas in a bowl. Wash, trim, and slice spring onions into thin rings. Wash parsley, dry, strip leaves from stems, and finely chop.

5. 5.

   Whisk mustard with sugar, warm vegetable broth, and vinegar; season with salt and pepper. Fold in spring onions and mix with potatoes. Let rest for about 15 minutes to absorb flavors.

6. 6.

   Stir in olive oil, taste again, transfer to a serving bowl, and garnish with chopped parsley before serving.