Summer potato salad with minty Dijon mayo

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Sara Buenfeld

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Recipe by Sara Buenfeld

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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.

457 kcalories, protein 8g, carbohydrate 25g, fat 37 g, saturated fat 6g, fibre 6g, salt 0.83 g

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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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Serves 8

Preparation and cooking times

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

457 kcalories, protein 8g, carbohydrate 25g, fat 37 g, saturated fat 6g, fibre 6g, salt 0.83 g

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