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.


* 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


* 1 garlic clove, crushed

* 3tbls Greek yogurt

* 3tbls crème fraiche or sour cream

* 1tsp Dijon mustard

* Juice of ½ lemon

* Salt and pepper


* 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

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