Potato salad with sweet onion dressing
Perfect picnic food, the longer the potatoes are left the more flavour they absorb - it's also great hot
Greens with herby lemon vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 200g green beantrimmed
- 250g baby courgettehalved and quartered lengthways
- 250g pea
- 4 tbsp olive oil
- 2 tbsp lemon juice
- handful flatleaf parsleyroughly chopped
- handful mintleaves, roughly chopped
- 1 tbsp snipped chive
Nutrition: per serving
- kcal0
- fat6g
- saturates13g
- carbs5g
- sugars2g
- fibre3g
- protein3g
- salt0.01glow
Method
step 1
Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
step 2
For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.
