Summer Potato Salad With Minty Dijon Mayo
This vibrant potato salad is a harmonious blend of creamy avocados, tender baby Jersey Royal potatoes, crisp green beans, and sweet peas. Topped with a zesty Dijon mustard and mint mayonnaise dressing, this refreshing salad is perfect for picnics or as a side dish for summer gatherings.
— Constant Cookbook
Ingredients
- 300ml mayonnaise
- 2 rounded tbsp Dijon mustard
- 2 tbsp fresh chopped mint
- 750g pack baby Jersey Royal potato
- 400g fine green beans , trimmed
- 450g frozen peas , thawed
- 2 large ripe avocados
- ½ lemon , juice only
Instructions
- 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.
Yield
Serves 8
Nutrition
- Calories: 457 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.83 milligram of sodium
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