Summer potato salad with minty Dijon mayo
Everyone loves potato salad – and this recipe, packed with veg, has more to offer than usual, in both flavour and glamour
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20-40 minutes
- 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.
- 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.
- 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
Recipe from Good Food magazine, September 2003.
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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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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20-40 minutes
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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28 May 2009
Cate rated this recipe
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10 May 2011
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