• 300g frozen peas
• 600g Charlotte potatoes
• 3 eggs, hardboiled, shelled and quartered
• Sea salt, freshly ground black pepper

• 2 teaspoons Cajun spice mix
• 1/2 teaspoon paprika
• 1 Tablespoon olive oil
• 2 Tablespoons mayonnaise
• 4 spring onions, finely chopped
• 1 teaspoon wholegrain mustard
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• Chopped parsley or chives to garnish

Cook the potatoes until just tender, about 20 minutes. Drain and cut into bite-sized pieces. Cook the peas in lightly salted boiling water for 2 minutes, drain and mix with the potato. Season with salt and black pepper.

Cook the Cajun spice and paprika in a little olive oil in a small saucepan for about 1 minute on a low heat. Cool and add to the mayonnaise along with the spring onions, wholegrain mustard, Dijon mustard and white wine vinegar. Toss through the warm potatoes and peas, add the eggs, saving some to garnish along with some chopped parsley or chives.

Contributor's note: