Go Back

New potatoes with summer vegetables

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby new potatoes
  • 200 g green beans
  • 100 g garden peas
  • 1 bunch of radishes
  • 100 g watercress
  • The dressing:
  • 3 Tbsp Greek yogurt
  • Juice of half a lemon
  • 3 Tbsp olive oil
  • 2 Tbsp chopped mint

Method
 

  1. 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.
  2. 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).
  3. Slice the radishes. Mix the dressing.
  4. Rinse the vegetables under cold water, drain , then add to the potatoes together with the radish and watercress. Gently toss with a large spoon.
  5. Just before serving, drizzle the dressing over the salad and season to taste.