Summer potato salad with minty Dijon mayo

Name: Summer potato salad with minty Dijon mayo
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 300 milliliters mayonnaise; 2 Tbsps Dijon mustard; 2 Tbsps fresh chopped mint; 750 grams pack baby Jersey Royal potato; 400 grams fine green bean, trimmed; 450 grams frozen pea, thawed; 2 larges ripe avocados; 1 lemon, juice only

Summer potato salad with minty Dijon mayo might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 8. One serving contains 492 calories, 9g of protein, and 36g of fat. It is perfect for The Fourth Of July. This recipe from BBC Good Food requires pea, juice of lemon, avocados, and pack baby jersey royal potato. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Potato

Beans

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice

Avocado

Potato

Beans

Peas

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Juice

Avocado

Mayonnaise