Summer potato salad with minty Dijon mayo

Summer potato salad with minty Dijon mayo

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(5 ratings)

Ready in 20-40 minutes


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


  • kcal457
  • fat37g
  • saturates6g
  • carbs25g
  • sugars0g
  • fibre6g
  • protein8g
  • salt0.83g
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    For the dressing

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



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    For the salad

    • 750g pack baby Jersey Royal potato
    • 400g fine green bean, trimmed
    • 450g frozen pea, thawed



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 2 large ripe avocados



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • ½ lemon, juice only



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    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.

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    Comments, questions and tips

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    5th Aug, 2017
    I did a variation on this, based on what I had available, so I added broad beans and blanched them quickly with the frozen peas before adding them to the cooled potatoes. It looked lovely too.
    17th Aug, 2013
    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.
    29th Jul, 2013
    Loved this potato salad.
    10th May, 2011
    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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