Lemon Dill Potato Salad with Peas and Broad Beans
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.
Servings: 6 servings
- 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.
If you are using fresh peas and broad beans they do not need to be cooked and can be added directly to the dressing.
Fresh Broad Beans need to be doubled podded.
Calories: 189kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 648mg | Fiber: 5g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 2mg