Potato salad with creamy lemon vinaigrette
Recipe for a fresh potato salad with peas, crisp salad leaves and lemon vinaigrette.
Servings 4 people
Calories 270kcal
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
Instructions
- 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
Calories: 270kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 26mg | Potassium: 740mg | Fiber: 5g | Sugar: 12g | Vitamin A: 292IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 2mg