Name: Summer potato salad with minty Dijon mayo
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 300ml mayonnaise; 2rounded tbsp Dijon mustard; 2 tbsp fresh chopped mint; 750g pack baby Jersey Royal potato; 400g fine green bean trimmed; 450g frozen pea thawed; 2large ripe avocados; ½ lemon juice only

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Summer potato salad with minty Dijon mayo

Summer potato salad with minty Dijon mayo

Sara Buenfeld

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Serves 8

Easy

Total time: 40 mins

Ready in 20-40 minutes

A star rating of 4.3 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

For the dressing

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

For the salad

750g pack baby Jersey Royal potato
400g fine green bean

trimmed
450g frozen pea

thawed
2large ripe avocados
½ lemon

juice only

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Nutrition: per serving

kcal457
fat37g
saturates6g
carbs25g
sugars0g
fibre6g
protein8g
salt0.83g

low

Method

step 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.
step 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.
step 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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A star rating of 4.3 out of 5.8 ratings

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