Friday 19 January 2018

Spring vegetable potato salad

Spring Vegetable Potato Salad.
Spring Vegetable Potato Salad.

Serves 8

It is so clichéd – all the references to the Irish love of potatoes, but it is true that a good potato salad is always appreciated. Unfortunately, it's easy to produce the same old boring spud creation each time and get into a recipe rut. This dish has extra colour and crunch from lightly steamed spring vegetables. The creamy dressing is mayonnaise free, a refreshing change.

Ingredients

* 500g baby potatoes, halved

* 250g baby carrots, scrubbed clean

* 250g green beans, trimmed and cut into thirds

* 1 tin chickpeas, drained and rinsed

* 1 small jar artichoke hearts in oil, drained

* 4tbls fresh parsley, chopped

* 1tsp pink peppercorns, crushed

Dressing

* 1 garlic clove, crushed

* 3tbls Greek yogurt

* 3tbls crème fraiche or sour cream

* 1tsp Dijon mustard

* Juice of ½ lemon

* Salt and pepper

Method

* Mix the dressing and season to taste. You may use more lemon if you prefer.

* Steam the potatoes for 12 to 15 minutes until just tender. Allow to cool in a colander.

* Steam the carrots for 4 to 5 minutes until just tender. You can halve them if they're on the big side.

* Steam the green beans for 3 minutes then plunge in iced water to refresh.

* Mix the dressing through all the cooked veggies, chickpeas and artichoke hearts.

* Garnish with parsley and crushed pink peppercorns.

The ish Factor

Dijon mustard is an indispensable Pantry Pal. It's my go-to condiment for salad dressings, both creamy and oil-based. It really lifts a creamy dressing and negates the need for mayonnaise. Dijon is savoury and flavoursome, but subtle enough to mellow with other flavours.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life