SUMMER POTATO SALAD WITH MINTY DIJON MAYO

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Summer potato salad with minty Dijon mayo image

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

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 457 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium

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