Potato Salad With Spring Vegetable Recipe
Potato salad with spring vegetables is a fresh and filling salad meal. Made with beans, peas, potatoes and asparagus lightly cooked and dressed in honey mustard, the salad is herbed with tarragon and chives and seasoned with pepper.
Ingredients
| Beans | 550 Gram | |
| Peas | 250 Gram | |
| Red skinned potatoes | 500 Gram | |
| 250g/9oz asparagus stems, each sliced diagonally in half | ||
| 100ml/3 1/2 fl oz English Provender Honey & Mustard Dressing | ||
| 200g/8oz thick piece of honey roast ham,torn or shredded into chunky pieces | ||
| 1 tbsp tarragon leaves, torn handful snipped chives | ||
Directions
Shell the beans and peas.
Cook the potatoes in boiling salted water for about 15 mins until tender.
While the potatoes are cooking, steam the asparagus for 4-5 mins until crisp-tender and the beans and peas for 3-4 mins.
Tip them into a colander and run under cold water to cool quickly.
Drain well.
Remove the skins from the broad beans if you wish.
Drain potatoes and cut in half lengthways.
Place in a large bowl and toss with half of the dressing while the potatoes are still warm.
Add the beans and peas, the ham and the rest of the dressing, gently toss, then season to taste.
Serve scattered with tarragon, chives and a grinding of pepper.
Cook the potatoes in boiling salted water for about 15 mins until tender.
While the potatoes are cooking, steam the asparagus for 4-5 mins until crisp-tender and the beans and peas for 3-4 mins.
Tip them into a colander and run under cold water to cool quickly.
Drain well.
Remove the skins from the broad beans if you wish.
Drain potatoes and cut in half lengthways.
Place in a large bowl and toss with half of the dressing while the potatoes are still warm.
Add the beans and peas, the ham and the rest of the dressing, gently toss, then season to taste.
Serve scattered with tarragon, chives and a grinding of pepper.
Chef
