Summer potato salad with minty Dijon mayo

Vegetarian
Gluten Free
Dairy Free
Health score
19%
Summer potato salad with minty Dijon mayo
40 min.
8
478kcal

Suggestions


As the summer sun shines brighter and the days grow longer, there's nothing quite like a vibrant potato salad to enliven your dining table. Our Summer Potato Salad with Minty Dijon Mayo is a delightful blend of flavors and textures that will definitely steal the spotlight at your next gathering. This refreshing dish captures the essence of the season, featuring baby Jersey Royal potatoes, crisp green beans, and sweet peas, all tossed together in a luscious mayo dressing laced with tangy Dijon mustard and fragrant fresh mint.

Not only is this salad a feast for the senses, but it also caters to various dietary preferences, being vegetarian, gluten-free, and dairy-free. With simple preparations and fresh ingredients, it's an ideal side dish for barbecues, picnics, or even simple weeknight dinners. The comforting flavors of creamy avocado, complemented by a hint of lemon to maintain their beautiful green hue, make this dish a harmonious balance between hearty and fresh. Plus, it comes together in just 40 minutes, allowing you to spend more time enjoying the company of family and friends.

So, whether you're looking for an impressive side for a summer feast or a ready-made salad for your lunch meal prep, this Summer Potato Salad is guaranteed to impress your guests while delighting your taste buds. Get ready to whip up this deliciously simple dish that embodies everything we love about summer!

Ingredients

  • 300 ml mayonnaise 
  • tbsp dijon mustard 
  • tbsp mint leaves fresh chopped
  • 750 baby potatoes 
  • 400 green beans trimmed fine
  • 450 pea-mond dressing frozen thawed
  • large avocado ripe
  • 0.5  juice of lemon 

Equipment

  • bowl
  • frying pan

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Calories478kcal
Protein7.07%
Fat63.3%
Carbs29.63%

Properties

Glycemic Index
36.59
Glycemic Load
16.74
Inflammation Score
-7
Nutrition Score
20.981304465429%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.22mg
Hesperetin
0.31mg
Naringenin
0.03mg
Apigenin
0.02mg
Luteolin
0.12mg
Kaempferol
0.98mg
Myricetin
0.07mg
Quercetin
2.03mg

Nutrients percent of daily need

Calories:477.75kcal
23.89%
Fat:34.57g
53.19%
Saturated Fat:5.36g
33.52%
Carbohydrates:36.42g
12.14%
Net Carbohydrates:25.78g
9.38%
Sugar:4.85g
5.39%
Cholesterol:14.91mg
4.97%
Sodium:281.24mg
12.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.68g
17.37%
Vitamin K:92.72µg
88.3%
Folate:192.07µg
48.02%
Fiber:10.63g
42.54%
Vitamin C:30.69mg
37.2%
Manganese:0.61mg
30.65%
Vitamin B6:0.54mg
26.96%
Potassium:917.21mg
26.21%
Magnesium:81.04mg
20.26%
Phosphorus:198.27mg
19.83%
Copper:0.39mg
19.66%
Vitamin B1:0.27mg
18.31%
Vitamin E:2.59mg
17.28%
Iron:3.09mg
17.17%
Vitamin B5:1.4mg
13.95%
Vitamin B3:2.54mg
12.69%
Vitamin B2:0.19mg
11.11%
Zinc:1.52mg
10.14%
Vitamin A:471.52IU
9.43%
Selenium:4.28µg
6.12%
Calcium:55.57mg
5.56%