Summer Potato Salad
- Total Time: 40 mins
- Yield: 4 1x
Description
This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple.
Ingredients
Units
Scale
- 500g potatoes
- 200g peas, either freshly shelled or frozen
- 1/2 red onion, chopped
- 60g feta, crumbled
- 60g hazelnuts, roughly chopped
- 2 tbsp chopped fresh dill
- 50g low fat creme fraiche
- 2 tsp dijon mustard
- 1-2 tsp of honey, to taste
- Juice of 1/2 lemon
Instructions
- Boil the potatoes in salted water for approximately 20-25 minutes until soft.
- If they are big, or of lots of different sizes, cut them into roughly even pieces to ensure they cook at the same time, but watch them carefully as this raises the chances of them being overcooked and mushy.
- Remove them from the water when cooked and drain.
- Add the peas to the water if using frozen ones and cook as per package instructions (usually 1-2 minutes).
- When cooled but still a little warm, chop the potatoes into bite size chunks.
- Mix the creme fraiche, mustard and honey together to make a dressing.
- Put the potatoes and peas in a large bowl.
- Toss with the dressing and add the remaining ingredients.
- Squeeze the lemon juice over, check seasoning and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 220
If You Liked This Recipe, You’ll Love These
- Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
- Quick Spring Potato Salad
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- Potato Vindaloo Curry
Frequently Asked Questions
Why should I cut potatoes to an even size before boiling?
The recipe warns that if you have large potatoes or potatoes of different sizes, cutting them into roughly even pieces before the 20-25 minute boil is important — uneven pieces cook at different rates and the risk of some turning mushy while others stay underdone goes up significantly.
Should the potatoes be hot, warm, or cold when I dress them?
The recipe says to chop and dress the potatoes when they are cooled but still a little warm. Warm potatoes absorb the creme fraiche, Dijon mustard, and honey dressing more readily than cold ones, giving the finished salad better flavor throughout.
