December 2nd, 2024
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With barbecue season and summer gatherings knocking at the door, today I share a salad recipe that may just come in handy. From late spring into summer new potatoes are a seasonal treat. They are wonderful simply cooked with mint and served with butter, or make a potato salad with seasonal greens, sliced gherkins (essential) and a creamy dressing.
If you have my latest cookbook, The Homemade Table, you will find another favourite potato salad with a vinegary dressing instead of a creamy one. Depending on my mood, the type/age of the potato, and what it is to be served with, I rotate between these two variations. You could also add quartered hard-boiled eggs, and some like it with crispy bacon pieces (not my cuppa). I have linked a selection of summer salads below and will be back next week with some festive season recipes – stay tuned.
More Summer Salad Recipes on Homegrown Kitchen
- Lettuce Salad with Yohgurt Dressing + Cabbage, Cucumber & Mint Slaw – When I get onto a good salad that the whole family enjoys I tend to make it again and again. Here are two that are regularly on repeat.
- Pasta Salad with Tomato Dressing – A simple and flavoursome dressing using a whole grated tomato combined with olive oil and lemon juice to perfectly complement the other ingredients.
- Roasted Cauliflower Salad with Dates & Tahini – Roasting cauliflower has been my chosen mode of cooking for many years. The high heat caramelises and sweetens the florets with some crispy edges.
- Jewelled Quinoa Salad + Grilled Vegetable Dips – This vibrant herbed salad is bursting with fresh flavour. I use NZ-grown quinoa for its delightful chewy texture, though couscous would work just as well.
New Potato Salad with Asparagus & Broad Beans (or Peas)
Ingredients
- about 800g new potatoes
- sprig of fresh mint
- 1 tsp salt
- ½ bunch (about 120g) asparagus, cut into 3cm lengths
- ¾ cup broad beans or peas (can be frozen)
- 3 tbsp mayonnaise
- 2 tbsp plain yoghurt
- 1 tbsp gherkin pickling liquid
- 1 heaped tsp Dijon mustard
- squeeze of lemon juice
- cracked pepper
- ½ telegraph cucumber, quartered and sliced
- 5-6 gherkins (pickled cucumbers), sliced
- handful fresh herbs, chopped - dill, parsley and/or mint
Instructions
- Scrub the potatoes (no need to peel) and cut into bite-sized pieces. Place into a large saucepan and cover with boiling water (see note below). Add the mint and salt, cover, and bring to a boil. Cook for about 20 minutes until the potatoes are tender. Drain in a colander and leave to cool - I set the colander over the saucepan the potatoes were cooked in and cover with the lid so the potatoes can cool without drying out.
- Blanch the asparagus and beans (or peas) in a saucepan of boiling water for 3-4 minutes until vibrantly green. Drain in a sieve and refresh in cold water. Slip off the tougher broad bean skins and discard.
- In a salad bowl combine the mayonnaise, yoghurt, pickling liquid, mustard and lemon juice. Season to taste with salt and cracked pepper, adding extra lemon juice or mustard if needed. The dressing should have a good hit of flavour.
- Add the cooled potatoes (a little warm is okay), cooked greens, cucumber, gherkins and chopped herbs. Toss to combine and evenly coat in the dressing. This salad can be made ahead of time to take to a barbecue or summer potluck. Cover and chill until ready to serve.
Notes
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