Spring Peas and New Potato Salad with Herbs with Watercress

1/2 lb. new potatoes cut into quarters

1 tsp salt

3  cups fresh spring peas or 2 10 ounce bag of frozen baby peas

2 tbsp butter

2 tbsp extra virgin olive oil

1 tsp red pepper flakes (optional)

2 small leeks chopped, white tender parts only

2 tbsp chopped mint

2 tbsp chopped chives

2 tsp fresh lemon juice

1/4 tsp fresh pepper

2 bunches of watercress, leaves only, roughly chopped

Place quartered potatoes and1 tsp salt into a large stockpot filled halfway with water.  Bring to a boil.  Cook potatoes for 12-15 minutes or until they are fork tender.

When potatoes are done, remove them from the water with a slotted spoon to a bowl or plate.  Add peas to the water and cook for 3 minutes.

Before draining peas, reserve 1/2 cup of the cooking water.  Drain peas.

Meanwhile in a large saucepan, melt butter into the extra virgin olive oil.  Add leeks and red pepper flakes and cook in the sauce until the leeks are tender.  This will take 3-5 minutes.

Add the reserve potato and pea liquid to the pan with the leeks.  Add peas to the pan and stir to combine. Add the potatoes and bring to a simmer.  Add mint, chives, lemon juice and pepper.  Stir gently to combine.  

Place the potato, pea and herb mixture into a bowl and add chopped watercress.  Serve warm.