Jess Lacey
Jess Lacey is an Irish food blogger and soon to…
This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple.
By Jess Lacey
Summer Potato Salad
This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple.
- Author: Jess Lacey
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Side Dish
- 500g potatoes
- 200g peas, either freshly shelled or frozen
- 1/2 red onion, chopped
- 60g feta, crumbled
- 60g hazelnuts, roughly chopped
- 2 tablespoons chopped fresh dill
- 50g low fat creme fraiche
- 2 teaspoons dijon mustard
- 1–2 teaspoons 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.
Jess Lacey
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.
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, Jess LaceyJess Lacey is an Irish food blogger and soon to… This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple. By Jess Lacey Print Summer Potato Salad This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out
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, Ingredients:
- 500g potatoes
- 200g peas, either freshly shelled or frozen
- ½ red onion, chopped
- 60g feta, crumbled
- 60g hazelnuts, roughly chopped
- 2 tablespoons chopped fresh dill
- 50g low fat creme fraiche
- 2 teaspoons dijon mustard
- 1-2 teaspoons of honey, to taste
- Juice of ½ lemon
,
, Jess LaceyJess Lacey is an Irish food blogger and soon to… This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple. By Jess Lacey Print Summer Potato Salad This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple. Author: Jess Lacey Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Yield: 4 1x Category: Side Dish 500g potatoes 200g peas, either freshly shelled or frozen 1/2 red onion, chopped 60g feta, crumbled 60g hazelnuts, roughly chopped 2 tablespoons chopped fresh dill 50g low fat creme fraiche 2 teaspoons dijon mustard 1–2 teaspoons of honey, to taste Juice of 1/2 lemon Cook Mode Prevent your screen from going dark 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. Jess Lacey Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.
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