The quintessential summer dish, be it part of a midsummer spread or a picnic or a simple lunch down at the dock. It’s almost as if soups and stews become potato salads come summertime – you know, a dish in which you can throw almost anything you have around and it’ll be yummy regardless, plus the obvious perks of being easy to bring along and a complete meal all in one bowl.
We like to pack in – besides the obvious potatoes – a legume and a few different veggies, and then we finish off with a dressing of some sorts. Sometimes we like a vinaigrette, sometimes something a little creamier. For this recipe, we chose the latter, and hope you’ll like the super simple yet wonderfully flavorful (and vibrantly green) dressing below.
As for substitutions, you could really go with any vegetables you like – but it’s nice if you have at least some be the crunchy kind – and all beans should work just fine. We love the creaminess and neutral flavor of small white, but that’s just our preference. Lentils are also yummy in salads, which we talk more about in this Simple Potato Salad with Lentils, Sugar Snaps and Basil.
Another fun way of eating potato salads is making wraps with it. We tell you all about that in this recipe for Potato Salad Wrap with Kale, and will happily admit that recipe was our go-to lunch all of last summer. It’s so wild to think we had a tiny baby then and a 1-year-old now – time sure flies!
För recept på svenska, klicka här: Färskpotatissallad med rädisor, sockerärtor och dill
Serves 4 as main dish
Total Time: 30 min
Ingredients
1 kg small waxy potatoes
1 bunch of radishes (250 g), quartered
150 g sugar snap peas, cut in half
300 ml cooked white beans (230 g)
1/2 red onion (50 g), cut in half and sliced thin
Dill Mayonnaise*
2 tbsp aquafaba (liquid from canned chickpeas)
1/2 tsp dijon mustard
1 tsp apple cider vinegar
100 ml neutral oil
75 ml chopped dill
1/4 tsp salt
Instructions
- Boil potatoes in lightly salted water until just about done (approximately 15 min but check often with a fork). Pour out the water and set aside to cool.
- To make the dill mayonnaise, blend the aquafaba, dijon mustard and apple cider vinegar together using an immersion blender. Blend for about 1 minute until it starts to become frothy. Then, very slowly drizzle in the oil while continuously blending. It should take about 1-2 minutes to pour in the oil, at which point the mayonnaise will come together. Add in the chopped dill and salt and blend until fully combined. Add additional salt to taste.
- Cut the potatoes into quarters (unless very big, then go smaller). In a large bowl, mix together the potatoes, radishes, sugar snap peas, white beans, red onion and dill mayonnaise. Serve immediately or refrigerate for later.
*Feel free to use 100 ml store bought mayonnaise and just mix in the chopped dill.
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