Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but firm, about 10-12 minutes.

Drain the potatoes and transfer them to a large bowl and let the potatoes cool to room temperature.

Bring some water to a boil with ½ tablespoon of vegetable stock powder/cube. Add frozen peas, turn off the heat and cover with a lid. Wait 3-5 minutes, then drain the peas and save the vegetable broth.

Allow to cool to room temperature.

In a food processor, combine peas, fresh mint leaves and 2-3 tablespoons of vegetable broth to start with. Blend until smooth and creamy. Season with salt and pepper to taste.

Adjust the consistency with a little more vegetable broth if the purée is too thick. For extra flavour and silky texture, you can stir in 1 tablespoon of vegan butter (skip to keep it oil free).

Fold in the pea and mint purée until the potatoes are well coated.

Taste and adjust the seasoning if necessary.

Transfer the potato salad to a serving bowl and garnish with extra mint leaves or chives if desired.

Serve chilled or at room temperature.