Picnic Potato Salad With Peas, Cucumber and Pecorin

Name: Picnic Potato Salad With Peas, Cucumber and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g small desiree potatoes, unpeeled; salt, to taste; fresh ground black pepper, to taste; 1 teaspoon dried Italian herb seasoning; 2 cups frozen birds eye garden peas; 1 thin-skinned cucumber, preferably a thin-skinned variety that doesn't need to be peeled, thinly sliced (optional); 1 cup rocket or 1 cup salad greens; shaved pecorino cheese or parmesan cheese, to garnish; 1 tablespoon white balsamic vinegar; 1 teaspoon French mustard; 2 tablespoons olive oil; 1 teaspoon honey; salt, to taste; fresh ground black pepper, to taste

Servings: persons

500 g small desiree potatoes, unpeeled
salt, to taste
fresh ground black pepper, to taste
1 teaspoon dried Italian herb seasoning
2 cups frozen birds eye garden peas
1 thin-skinned cucumber, preferably a thin-skinned variety that doesn't need to be peeled, thinly sliced (optional)
1 cup rocket or 1 cup salad greens
shaved pecorino cheese or parmesan cheese, to garnish
1 tablespoon white balsamic vinegar
1 teaspoon French mustard
2 tablespoons olive oil
1 teaspoon honey
salt, to taste
fresh ground black pepper, to taste

1
Cut the potatoes into 1 cm slices and steam or boil until just tender, drain, add salt and freshly ground black pepper, to taste, and sprinkle with the Italian herbs.
2
Cook the frozen Birds Eye Garden Peas following the packet directions, cool quickly in cold water and drain.
3
MAKING THE DRESSING: Place the balsamic vinegar in a small bowl, add the mustard and lightly beat with a wire whisk.
4
Continue whisking adding the oil in a thin stream and beat until the dressing has slightly thickened.
5
Whisk in the honey and season with salt and freshly ground pepper, to taste.
6
SERVING: Arrange the cooked potatoes, peas and (optional) cucumber onto a serving plate and drizzle with the dressing.
7
Top with rocket leaves and garnish with shaved pecorino cheese.
8
TIPS: The balsamic vinegar can be replaced with white or brown vinegar.
9
If making this salad for a picnic or potluck, put the salad ingredients and the dressing in separate containers (Tupperware containers would be ideal), and follow the instructions in step four, once you've reached your destination.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g small desiree potatoes, unpeeled, salt, to taste, fresh ground black pepper, to taste, 1 teaspoon dried Italian herb seasoning, and more.

Yes, Picnic Potato Salad With Peas, Cucumber and Pecorino falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Picnic Potato Salad With Peas, Cucumber and Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions