Potato salad with creamy lemon vinaigrette and fresh peas.
This potato salad is light, fresh and brimming with summer. It is made with freshly boiled potatoes – skins on for extra texture if you like, though that is entirely up to you – and tossed with fresh green peas, crisp salad leaves and the loveliest creamy lemon vinaigrette.
The dressing is made with olive oil, freshly squeezed lemon, Dijon mustard and a touch of sweetness, which makes it creamy and full of flavour – without becoming heavy. It brings the salad together perfectly and adds that little fresh tang that goes SO well with fish, chicken and anything from the barbecue.
It is the kind of potato salad that is at its best served freshly made – and so simple and elegant that it can easily make a return all summer long. A new classic in my kitchen.
Potato salad with creamy lemon vinaigrette
Ingredients
- 600 g cold boiled potatoes
- 100 g peas, ideally freshly podded
- 2 handfuls green salad leaves
- 3 spring onions, finely sliced
- 30 g pine nuts, toasted
Lemon vinaigrette
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 lemon, finely grated zest of
- 1 1/2 tbsp mayonnaise
- 2-3 tsp honey
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
Method
- Mix the ingredients for the vinaigrette – olive oil, lemon juice, lemon zest, mayonnaise, honey and Dijon mustard. Season with salt and freshly ground pepper and shake or stir the vinaigrette together.
- Cut the potatoes into bite-sized pieces and put them in a bowl with the peas and spring onions, then pour the vinaigrette over.
- Tear the salad leaves roughly and toss them through the salad. Scatter with the pine nuts and serve straight away.
- The salad is best freshly made, while the leaves are still crisp. If you need to make it ahead, I recommend waiting to toss in the salad leaves until just before serving – and ideally waiting to pour over the vinaigrette too.If the potato salad has already been mixed, I recommend taking it out of the fridge 20-30 minutes before serving.
Nutrition
Premium
Super lækker opskrift, kan varmt anbefales.
Jeg erstattede ærter med blancherede grønne asperges skåret i mindre stykker.
I marinaden brugte jeg 18% Cremefaiche i stedet for mayonnaise.
Prøv det
Bedste hilsner
Mariann
1 1/2 spsk honning
2-3 tsk honning
Hvordan hænger det sammen i opskriften ?
Hej Kim
Det er en tastefejl, det beklager jeg.
Det er 1 1/2 spæk mayo og 2-3 tsk honning, jeg har rettet det 🙂
Dbh Dianna
Den skal prøves, men inden jeg går i gang har jeg to spørgsmål.
Honningen er nævnt to gange med hver sin måleenhed, hvordan skal det forstås
På videoen ser det ud som om du drysser noget på til sidst.
Er det pinjekerner eller ser jeg forkert.
Hej Heidi
Du har helt ret, det var fejl i opskriften – det er rettet nu. Tak fordi du skriver det 🙂
Warm wishes, Dianna