Potato salad with summery broad beans, peas and a lovely light lemon and dill dressing. No mayo. An excellent BBQ side and SO delicious with grilled fish or chicken.
Can I tell you a secret – I’m really not a fan of boiled potatoes! I love fries (who doesn’t), buttery mash, crisp roasties and potato waffles. But the humble boiled potato? I could really do without it. Until now!
Potato salad is not usually my go to side dish, but for some reason I thought about this recipe and couldn’t get it out of my head. The combination of fresh broad beans and peas, coupled with the light and fresh lemon dill dressing is just a dream. And the buttery soft baby potatoes really bring it together. Please, even if you’re like me and think you hate boiled potatoes, give this recipe a shot.
How To Make Lemon Dill Potato Salad with Peas and Broad Beans
First, cook your potatoes. Give them a scrub and add to a large pot or saucepan. There is no need to peel them. Cover the potatoes with COLD water (this helps them to cook more evenly vs boiling water) add a pinch of salt and bring to the boil. Don’t cover the pot – I know it takes longer to boil but trust me here. Once the water is bubbling, allow to simmer for 15 minutes. You can tell the potatoes are done by skewering one with a knife or fork – if it slides easily all the way through the potato then it is ready.
If you are using frozen peas and/or broad beans for this recipe (which I would recommend) then you can add them in with the potatoes for the last 2-3 minutes of cooking.
When the potatoes (and peas & beans) are cooked, drain them in a colander and allow to cool enough that you can handle them easily. Separate the potatoes from the peas & beans and, depending on their size, cut them in halves or quarters.
While the potatoes are cooling, thinly slice the red onion. If you are using fresh broad beans you will need to double-pod them. If you’re not sure what I mean by double-podding then here is a great explanation. You’ll need about 400-500 grams of fresh broad beans in their pods to yield 100 grams of podded beans.
To Make the Lemon and Dill Dressing
Combine 2 tbsp fresh chopped dill, 1 tbsp fresh chopped parsley, 1 minced garlic clove, 4 tbsp Greek yoghurt, 2tbsp Olive oil, 2 tbsp lemon juice and 1tbsp white wine vinegar in a large bowl. Whisk together well, then add a little salt and pepper to taste.
Add the potatoes, peas, beans and red onion directly into the bowl with the dressing (did I mention this was technically a ‘one-bowl’ recipe? Winning). Toss everything together and make sure the potatoes are all well-coated in dressing. Feel free to garnish with some extra chopped herbs.
This dish is excellent served with grilled fish or chicken. I LOVE it served with seared tuna steak.
Tips and Substitutions
- If you can’t get hold of, or just don’t like, broad beans then feel free to omit them and just double up on the peas. Edamame beans would also be an excellent addition.
- If you want to make this dish vegan then you could substitute the Greek yoghurt for a vegan or dairy free version – I would recommend using something with a mild flavour like soya or oat – coconut or almond yoghurt would not mix well with the other flavours.
- White wine vinegar could be substituted for apple cider vinegar.
- This recipe can easily be prepared in advance – once mixed together the salad will keep well in the fridge for 24 hours.
- Baby new potatoes are perfect for this recipe because they are light and buttery with thin skins. You could also use a larger variety of potato if you wish. Just cut them into smaller pieces when cooked and be aware they will take slightly longer to cook.
I hope you like this Lemon Dill Potato Salad with Peas and Broad Beans. Please leave me a comment if you try it!
Lemon Dill Potato Salad with Peas and Broad Beans
- 750 grams baby new potatoes
- 100 grams peas frozen is best
- 100 grams broad beans frozen or double podded – see note
- 1 red onion
For the Dressing
- 4 tbsp Greek Yoghurt
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp White Wine Vinegar
- 1 Garlic Clove, minced
- 2 tbsp Fresh chopped Dill
- 1 tbsp Fresh Chopped Parsley
- Salt and Pepper
- Scrub the potatoes and add to a large saucepan with a pinch of salt. Cover with COLD water and bring to the boil without a lid. Once the water is boiling, simmer for 15 minutes until the potatoes are fork tender.
- If using frozen peas and broad beans, add these to the pot with the potatoes for the last 2 minutes of cooking.
- Drain the potatoes (and peas and beans) into a colander and allow to cool enough to touch.
- Separate the potatoes and cut into halves or quarters, depending on size.
- To make the dressing, whisk all the ingredients together in a large bowl. Add salt and pepper to taste.
- Add the potatoes, thinly sliced red onion, peas and beans to the bowl with the dressing. Stir well to combine.
- Serve as a side dish with your preferred grilled protein or as a picnic or BBQ side dish.
This recipe has been linked to CookBlogShare