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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

pea and mint potato salad

What is actually going on with the weather? We have been flip-flopping from spring back to winter, intertwined with snippets of summer sunshine. I know it’s pointless to harp on about the weather but it does making planning meals ahead a little tricky. Will a salad be suitable tomorrow? Or will I be hankering for a ham hock soup or a warming stew?

This week, I’m being optimistic with my recipe and sharing my love for the classic combo of mint and peas. Now is the time to get peas in their pods from your local farmer’s market, or well-stocked grocery store. They are fun to remove from their casings, and only need two minutes in a bit of hot water. Unlike most other vegetables, peas freeze remarkably well. The only vegetables that live in my freezer are peas, and I don’t mean that in a smug way, it’s just a fact. It may be more economical and handy for you to use frozen peas in the recipe below, but it is extra lovely to get fresh peas from their pods. You could look out for pea shoots, as these beautiful tendrils make a stunning (and tasty) accessory to any special salad. The McNally Family Farm in Dublin, who sell their greens every Saturday in Temple Bar Food Market in Meeting House Square (, are a great source of pea shoots at this time of year.

And let’s not forget the spuds in this salad, and the new potatoes that are ripe for the eating at this time of year. Taking the time to peel the potatoes for this salad is time well spent. This salad is a meal in itself but also makes a gorgeous accompaniment to a roast lamb or chicken, if you leave out the hot smoked salmon.

Pea and Mint Potato Salad

Serves 4

Prep Time: 20 minutes

Cooking Time: 20 minutes


800g new potatoes

200g frozen or fresh peas

100g of sugar snap peas

3 tablespoons of rapeseed oil

1 tablespoon of red wine vinegar

Pinch of salt and pepper

Squeeze of fresh lemon juice

Handful of fresh mint

Handful of fresh dill

100g of hot smoked salmon

Zest of half a lemon


  1. In a large saucepan, boil the potatoes in water until tender. This will take about 10 to 12 minutes. Drain and cool before peeling the potatoes and cutting them in half. Place them in a large mixing bowl and allow to cool completely.
  1. Meanwhile, make a dressing by mixing the rapeseed oil, red wine vinegar, salt, pepper and lemon juice. Pour over the potatoes and mix well.
  1. If you’re using fresh peas, remove them from their plump pods. Boil the peas and sugar snap peas for 3 minutes, before draining and placing immediately into ice cold water, so they retain their crunch and colour. Drain and dry before using.
  1. Arrange the potatoes and peas on a platter. Tear the fresh mint and the fresh dill into rough pieces. Scatter over the platter. Use your hands to break up the hot smoked salmon and add to the platter.
  1. Finish with a zest of lemon, an extra drizzle of rapeseed oil and an extra sprinkle of salt and pepper. Serve immediately, or refrigerate for up to 24 hours.

Storecupboard Essential: Dill

Dill is fast becoming my favourite herb. True, it can be over-powering but if used with just the right amount of restraint, it adds an aromatic aroma to fish dishes and makes itself right at home in a decent potato salad.

This recipe first appeared in The Irish Independent on Thursday 12th May 

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