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1
Place the peas in a microwaveable bowl and cook on full power to either defrost the frozen peas or too just cook the fresh peas.
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2
Set aside.
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3
Wash the potatoes if they are dirty (do not peel them), place in a pan with enough cold water to cover them.
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4
Bring to the boil and cook for 20 or until a knife goes into them with ease.
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5
While the potatoes are cooking you can mix the mustard and mayonnaise together in the bowl you will serve the potato salad from.
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6
Chop the fresh parsley into smallish bits and the green onions into slices.
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7
Mix into the mayo/mustard mixture and add the pepper and peas.
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8
After you make sure the potatoes are cooked.
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9
Drain the water from the pan and dry them a little on the turned off cooking ring.
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10
Place the potatoes in the bowl that has the mayo/mustard in it.
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11
Turning the potatoes over in the mixture and coat the potatoes well.
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12
If you find the mustard/mayo is too thick, you can add some or all of the tbsp of milk.
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13
Chill the salad if you like yours chilled.
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14
I prefer it warm or at room temperature.
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15
Only keep at room temperature if you are just about to eat, other wise put in the fridge to chill.
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16
Note: You could add more mayo if you want.
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17
I was making this for my sparkpeople lifestyle diet.
