New potatoes with summer vegetables
13 Aug 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
New potatoes with summer vegetables makes a filling side dish that's perfect for garden parties, barbecues, Sunday lunches, easy suppers and picnics during the summer season.
Ingredients
- 500g baby new potatoes
- 200g green beans
- 100g garden peas
- 1 bunch of radishes
- 100g watercress
- The dressing:
- 3 Tbsp Greek yogurt
- Juice of half a lemon
- 3 Tbsp olive oil
- 2 Tbsp chopped mint
Instructions
- Scrub and wash the potatoes. Cut them in half and put them in a pan of cold water. Bring to the boil then simmer for about 10 minutes until tender. Drain then transfer to a serving bowl.
- Meanwhile, put the beans and peas in a bamboo steam basket and put them over the cooking potatoes (or blanch them for 2 minutes in boiling water).
- Slice the radishes. Mix the dressing.
- Rinse the vegetables under cold water, drain , then add to the potatoes together with the radish and watercress. Gently toss with a large spoon.
- Just before serving, drizzle the dressing over the salad and season to taste.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - British
- Occasions: - Barbecue - Parties - Picnic - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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