New potatoes, freshly dug from the earth are a treat. Growing up in England we had a vegetable garden where potatoes played a staring role. We would boil them up for dinner with a large sprig of fresh mint from the garden and add a pat or two of butter to melt over the top. I've taken it a little bit further with the addition of a lemony mint dressing, asparagus and peas which almost makes it a meal in itself. It's so cheerful and springlike it makes you smile :)
1 lb small new potatoes
1 bunch asparagus
1 cup peas (frozen or fresh)
For the dressing.
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper
Zest of a lemon
Juice of half a lemon
6-8 tablespoons of olive oil
Boil the potatoes with a large sprig of fresh mint for about 10 minutes or until tender.
While the potatoes are boiling, make the dressing and cook the asparagus and peas.
For the dressing, whisk together the mustard, vinegar, salt and pepper, lemon zest and juice. Add the olive oil one tablespoon at a time whisking thoroughly after each addition.
To cook the asparagus heat a cup of water in a pan which will fit the asparagus lying flat. When the water is just boiling add the asparagus and cook until bright green. Add the peas and cook for a further minute. Drain and set aside.
Drain the potatoes. Pour them back into the hot empty saucepan, pour over the dressing. Place a tea towel over the top and let them steam for 5 minutes of so.
Pour them into a serving bowl and toss with the asparagus, peas and plenty of fresh mint.