Summertime is the perfect time to be healthier with our food choices and this does not translate into boring or tasteless meals. For the greatest tasting dishes make the most of what’s in season now and why not, let’s be creative with salads. They can be just as filling as a bowl of pasta; just add anything you like to them: roasted veggies, beans, cheese, fish and a good dressing which can lift the dish to a different level. A well made salad should be delicious enough to make you crave for more.
With new potatoes season being in full swing in the UK, I made the most and bought some ” Taste the difference” “British Gems Baby New Potatoes” which are available @Sainsburys right now until the end of August.
I love new potatoes as they have that fresh taste and they are tender so you don’t have to peel them. Just a quick wash in cold water means less prep work to do which is a bonus at summertime when we don’t want to be slaving for hours in the kitchen. These baby potatoes are fresh from field to store in just 48 hours and they are the ‘perline’ variety exclusive to Sainsbury’s. They are available in 1kg packs or loose and you can boil, steam or roast them as they are quite versatile and ideal for many dishes.
I was challenged to make a recipe with them. Their distinctive buttery flavour and golden colour makes them perfect to be added into salads. They take over from the Jersey Royals during the summer months.
After roasting them I have added roasted vegetables. These can be any veggies you like: from green beans, to peas, to artichokes and broccoli.
A few spinach leaves and a quick mustard dressing makes this salad really refreshing and nutritious, which is just what you want at summertime.
- Prep Time : 30 minutes
- Cook Time : 50 minutes
- Yield : 4
- British Gems baby new potatoes – 800 g – slighly less than 4 cups
- green beans, tenderstem broccoli, asparagus or other vegetables of your choice – a small handful of each
- peas (can be frozen too) – 200 g – 1 + 1/3 cup
- yellow and red pepper – 1 of each
- spinach baby leaves – 2 handfuls
- chopped parsley – 1 tbsp
- fresh thyme – 5 sprigs
- mustard – 1 tsp
- vinegar (ideally cider) – 1 tbsp
- extra virgin olive oil
- salt and pepper
Wash the potatoes, slice them in half and scatter them on a baking tray. Drizzle them with oil, sprinkle with sea salt, a grind of pepper and mix. Cook them at 200C or 390F for 30 to 35 minutes. Turn them half way during cooking so that they cook evenly.
Wash the peppers, remove stems, filaments and seeds and slice them into strips.
Wash the other vegetables and scatter them with the peppers on a baking tray, drizzle them with oil, a sprinkle of salt and pepper and cook them for approximately 15 to 20 minutes at 190C or 370F or until soft.
Bring to the boil a saucepan of water and then cook the peas until soft. They should take only a few minutes. Cooking time varies whether they are fresh or frozen.
Make the vinagrette by mixing the mustard with 3 tbsp of olive oil, 1 tbsp of vinegar and the chopped parsley.
In a large bowl put the potatoes, the roasted vegetables, the washed spinach leaves and the peas. Add the chopped thyme springs too. Mix in the vinagrette and mix all the ingredients well using your hands.
Check out my video on how to make this salad.
22 thoughts on “New potato salad with colourful roasted vegetables”
I love a simple potato salad. This one looks like a perfect meal and so colourful xx
I have enjoyed it with some mackerel fillets on the side. A healthy summery lunch.
Reading this recipe and looking at your photographs is making me really hungry. Fabulous recipe for the humble salad. Will make for sure.
I don’t normally use mustard in my dressings but I think I will add it again. It really adds lots of flavour.
Looks delicious and so fresh. I love a good potato salad. Thanks Alida. X
Thank you Lorelle.
That salad screams freshness! I love the colour and flavour, Alida. An excellent meatless meal.
Yes less meat at summertime .
This is added to my list to make ASAP.
Sounds absolutely delicious , thank you so much,hugs to you 🙂
Great, I hope you enjoy it!
ha un aspetto molto sfizioso, tutte quelle verdure aumentano il gusto ! Buona settimana, un bacione !
E ce ne sono cosi tante di verdure adesso. Bisogna approfittare. Baci!
Le insalate sono i piatti dell’estate, fresche, colorate e gustose. Ottima questa tua versione con le patate! Buona serata, baci!
Si insalate ogni giorno adesso che sono di stagione.
I made a dish with these potatoes yesterday. They are so good and taste just as a new potato used to! Your salad looks delicious too. Posting tomorrow and will link to your recipe.
Thanks very much Choclette. Looking forward to seeing your dish too!
What a REALLY pretty salad Alida! I love the addition of edible flowers! I have linked up to you in my post for British Baby Gem New Potatoes too! Karen
Thanks Karen, you are an expert when it comes to beautiful colourful salads with edible flowers. 🙂
Lovely looking salad! Beautiful colours and loving the edible flowers.
Cheers for the link, I’ll add yours to mine asap; no PC at the mo as this laptop is dangerously slow!
I love mustard in my salad dressing. I use it almost always! mixed with balsamico vinegar and olive oil!
The recipe is great. Never thought of adding frozen peas to the salad! Which we have of our own production!
We are excavating the potatoes now, your recipe is just in time! Thank you for sharing your ideas!
Wow, it is so nice to grow your own veggies. Hard work but the taste!! I would love to have my own field too.