Summer potato salad with minty Dijon mayo

Summer potato salad with minty Dijon mayo

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(3 ratings)

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Cooking time

Ready in 20-40 minutes

Skill level

Easy

Servings

Serves 8

Everyone loves potato salad – and this recipe, packed with veg, has more to offer than usual, in both flavour and glamour

Nutrition and extra info

Nutrition info

Nutrition

kcalories
457
protein
8g
carbs
25g
fat
37g
saturates
6g
fibre
6g
sugar
0g
salt
0.83g

Ingredients

For the dressing

  • 300ml mayonnaise
  • 2 rounded tbsp Dijon mustard
  • 2 tbsp fresh chopped mint

For the salad

  • 750g pack baby Jersey Royal potato
  • 400g fine green beans, trimmed
  • 450g frozen peas, thawed
  • 2 large ripe avocados
  • ½ lemon, juice only

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Method

  1. Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
  2. Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
  3. Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.

Recipe from Good Food magazine, September 2003

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Comments

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saph-saph's picture
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As I didn't have any beans I used chopped, slightly fried courgette which was good and a bit different and I used lemon balm instead of mint. This was an easy addition to supper, which I probably will repeat, but not anything special.

beth_hughes19's picture

Loved this potato salad.

alexparker6's picture
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Delicious. I forgot peas and used mange tout instead of beans but still a great side or nice veg meal by itself.

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