This is a much healthier than a potato salad made with mayonnaise. Peas add sweetness and capers and gherkins add some real tang. I prefer using new potatoes in their skin, for the taste and the ease. Leave the potatoes whole to cook as they will cook evenly and retain their flavor, their flavor, then leave to cool completely before cutting them into chunks.
700g/lb 9oz new potatoes
100g/4oz/ ¾ cup frozen peas
1 fennel bulb, trimmed and thinly shredded, fronds reserved
1 bunch of spring onions/scallions, trimmed and finely chopped
3 tsp capers
1 large gherkin or a few cornichons, finely sliced
200g/ 7oz/ scant 1 cup soy yogurt sea salt and freshly ground black pepper
1 handful of flatleaf. Parsley leaves finely chopped
1. Put the potatoes in a pan of salted water and bring to the boil, then turn the heat down and simmer for about 15 minutes, or until fork tender. Drain and leave to cool, then cut into bite-sized pieces.
2. Bring a second pan of salted water to the boil, add the peas and cook for 2-3 minutes, then drain and refresh in cold water.
3. Put the potatoes, fennel, spring onions/scallions, capers and gherkins in a large bowl and tip in the peas, spoon in the yogurt and stir gently so everything is coated. Season with salt and pepper, add the parsley and turn to coat. Garnish with fennel fronds to serve.