Spring vegetable potato salad
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.