Baby Potatoes – Potato and mixed greens salad with lemon dill dressing


  • 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.
  • Add the asparagus and sugar snaps, season well and cook for 2-3 minutes until crisp tender.
  • Add the peas and cook for another minute then remove from the heat.
  • 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.


  • 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