Spring Style Potato Salad with Fresh Green Peas- Thank You B.S.K. Iyengar


I read the last book of the great yoga master B.K.S. Iyengar Light on Life recently. In the fifth chapter of this book called WISDOM. The Intellectual Body Iyengar writes about the importance of clear consciousness for our inner perception and intelligence and he compares this consciousness to a lens:

„Its inner surface faces the soul itself, and its outer surface comes into contact with the world. Inevitably a degree of grime attaches itself to that outer surface and obscures our vision. In fact it prevents us from seeing clearly what is outside, and it equally prevents the light of our soul from shining out. If our house is gloomy because the windows are dirty, we don´t say there is a problem with the sun; we clean the windows. Therefore yoga cleans the lens of consciousness in order to admit the sun (soul). So purity is not an end in itself. Similarly when a woman in India washes and says prayers before preparing food, she is purifying herself, not for the sake of purity, but to ensure that her intentions are clearly transmitted, not perverted or obscured. The loving intention behind cooking is to sustain, nourish, and uphold others. This intention can be transmitted best through a pure or clean consciousness. Clean body, clean mind, clean hands, and clean pots and pans equal a happy, healthy, loving family.“



So how is it possible that we compare our food and cooking to fashion? To make it unaffordable? To manipulate it and destroy it?

There is nothing wrong in following fashion, but we have to refine our taste: fashion products need to be simple and timeless. Everything else is just  trash.

Potatoes, for example, are timeless. They are simple; some people would say primitive. They are nourishing and they heroically saved so many people from dying of hunger. Potatoes are German superfood.



If Austrians call potatoes earth apples, I would say that fresh green peas are „ earth pearls“. They are immaculate. Very simple. Sensitive. Tender. Smart (look how they grow!). They never come alone. Playful. Beautiful.

Let´s  fall in love. Again.

Spring Style Potato Salad with Green Peas

*It is impossible to say how many people this amount of salad serves. I thought at least four, but the two of us ate everything. 


5 large early potatoes
500 g fresh green pea pod or 200 g shelled peas
4 spring onions, finely chopped
5 Tsp sunflower oil
3 Tsp vinegar (white wine vinegar)
a lot of freshly milled black pepper
sea salt
bunch of dill, finely chopped
bunch of parsley leaves, finely chopped





1. Wash potatoes. If you have organic potatoes you don´t need to peel them. Put potatoes in the big pot and cover with water. Bring to boil and cook potatoes on medium heat until they become soft (but not mealy) – for around 20 – 30 min. Drain potatoes and let cool.
2. While potatoes are cooking, remove the  green peas from the pods (if they are still in the pods) and finely chop the spring onions.
3. In a small pot bring 2 dl water to boil and cook the green peas only for 1 min! (It is very important to cook the peas that shortly – otherwise they will soak up too much water, and they will lose their taste and consistence). Drain the peas and let cool.
4. Cut potatoes into 1 cm wide cubes or circles (depends on the potatoes’ form. The pieces shouldn’t be too large).
5. Combine all ingredients in a serving bowl and cover them with sunflower oil and white vinegar. Add pepper, salt, dill and parsley leaves and carefully stir to combine.

Enjoy the purity.



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