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Potato Salad With Spring Vegetable

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Potato salad with spring vegetables is a fresh and filling salad meal. Made with beans, peas, potatoes and asparagus lightly cooked and dressed in honey mustard, the salad is herbed with tarragon and chives and seasoned with pepper.
Ingredients
  Broad bean pods 20 Ounce (550 Gram In Pods / 175 Gram / 6 Ounce, Podded)
  Pea pods 9 Ounce (250 Gram In Pods / 100 Gram /4 Ounce, Podded)
  Red skinned potatoes/Jersey royals potatoes 18 Ounce (500 Gram For Salad)
  Asparagus stalks 9 Ounce, each sliced diagonally in half (250 Gram Stalks)
  Honey mustard dressing 3 1⁄2 Fluid Ounce (100 Milliliter, English Provender)
  Honey roast ham 8 Ounce, torn or shredded into chunky pieces (200 Gram, Thick Piece)
  Tarragon leaves 1 Tablespoon, torn (Handful)
  Snipped chives 1 Tablespoon
Directions

Shell the beans and peas.
Cook the potatoes in boiling salted water for about 15 mins until tender.
While the potatoes are cooking, steam the asparagus for 4-5 mins until crisp-tender and the beans and peas for 3-4 mins.
Tip them into a colander and run under cold water to cool quickly.
Drain well.
Remove the skins from the broad beans if you wish.
Drain potatoes and cut in half lengthways.
Place in a large bowl and toss with half of the dressing while the potatoes are still warm.
Add the beans and peas, the ham and the rest of the dressing, gently toss, then season to taste.
Serve scattered with tarragon, chives and a grinding of pepper.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Steamed
Interest: 
Spring

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