Baby Potato Salad
Tender baby potatoes tossed with crisp seasonal greens and radishes, topped with a zesty lemon‑dill dressing for a fresh, colourful salad.
-
Prep time: 5minutes
-
Cooking time: 15-20 minutes
-
Serves: 2
Ingredients
- 1 pack of Keogh’s Easy Cook Baby Potatoes
- 1 tablespoon of oil
- 1 shallot, finely chopped
- 100g asparagus, trimmed and halved
- 100g sugar snap peas, trimmed
- 100g frozen peas, defrosted
- 4-5 radishes, thinly sliced
- 1 teaspoon of honey
- 2 teaspoons of wholegrain mustard
- Zest and juice of ½ a lemon
- 60ml/4 tablespoons of rapeseed oil
- Salt and freshly ground pepper
- 1 tablespoon of freshly chopped dill
Method
- Put all the dressing ingredients in a screw top jar and shake vigorously
- Cook the potatoes according to the pack instructions and set aside while you prepare the vegetables.
- Over a medium heat, fry the shallots until soft.
- Roast for 20 minutes then turn them over and sprinkle over the garlic.
- Add the asparagus and sugar snaps, season well and cook for 2-3 minutes until crisp tender.
- Cut the warm potatoes in half and toss with the dressing.
- Add the vegetables and radish slices and mix well. Adjust the seasoning if necessary and serve at room.
Make something special with our spuds?
We want to see! Tag us @keoghsfarm
