Mustardy Potato Salad With Rocket And Radish

A wonderfully bright and fresh salad that's packed full of lots of seasonal spring vegetables. The rocket and radish give this salad a zingy peppery flavour that goes perfectly with the wholegrain mustard dressing. Fresh radishes are one of my favourite things and you can't find enough radish recipes for my liking. In this dish they're front and center and stars of the show.

Course Main Course, Salad

Cuisine British, European

Diet Vegan, Vegetarian

Keyword potato salad, radish salad, spring salad, vegan salad, veggie salad

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 363

Ingredients

50 g Rocket
100 g Purple Sprouting Broccoli
75 g Radish
400 g New Potatoes
1 Red Chilli
2 Spring Onions
1 (400g) Can Chickpeas Or Cannellini Beans
15 g Fresh Parsley

Mustard Dressing

2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Wholegrain Mustard
1 Teaspoon Sugar
1 Clove Garlic
1 Lemon juiced

Instructions

Quarter the new potatoes and place into a small saucepan. Cover with water and season heavily with salt and cook for 15 - 18 minutes until fork tender. Drain and allow to cool, if you are short on time this can be sped up by running the potatoes under a cold tap.
Whilst the potatoes are cooking, slice the radish and chillies into thin circles. Then chop the spring onions into diagonal slices. Finally chop and break the broccoli into individual florets.
Steam the broccoli florets over the boiling potatoes, or another pan of boiling water, until just wilted and tender. This should take no more than 3 minutes. Once cooked remove and allow the broccoli to cool.
Mince the garlic clove into a fine paste. Then mix together all the dressing ingredients in a small jug, season the dressing to taste, I normally add a teaspoon of salt.
Toss all the salad ingredients together in a large mixing bowl - the potatoes, radish, broccoli, rocket, red chilli, spring onions and chickpeas. Pour over the dressing and combine well. Season with salt and pepper to taste and garnish with a generous helping of chopped parsley.

Nutrition