This is a delicious potato salad best served warm with fresh peas and cheese, perfect for a summer evening.
- Start by boiling the potatoes for about 20 minutes in their skins, until they are soft enough to slip off a knife when pricked. The peas should also be boiled until they're just soft.
- While the vegetables are cooking, place the dressing ingredients in a measuring jug and mix lightly using a fork.
- Then cut the cooked potatoes in half lengthways and mix carefully in a bowl with the cooked peas, salad leaves and Wensleydale cheese.
- Drizzle the dressing over the salad and serve immediately.
Time: 45 min
Hot tip: Best served while the potatoes and peas are still warm
Contains: milk, egg, sulphites
Reproduced with the kind permission of the Foods Standards Agency.