Here is the 2nd recipe in my Spring Vegetables 3 ways series. I don’t know about you but I’m still in need of comforting dishes to see me through these changeable Spring days. This warm Spring potato salad is just the right balance of freshness and filling carbs to keep me feeling satisfied.
You may remember from my vegan Spring pesto pasta post that I chose some basic seasonal Spring staples to use in each recipe. This time around I left out the asparagus and added the potatoes:
- Baby New Potatoes
- Spring Onions
- Purple Sprouting Broccoli
- Petit Pois
Leftover potatoes would work great in this recipe but it’s equally worth the effort to start from scratch. If you really don’t want to fry the potatoes then you could avoid the oil and bake them instead. I haven’t tried the recipe that way but think it would most likely double the cooking time.
For me, at this time of year, the warmth of this salad is what makes it special. Come summer I’m planning on swapping out the creme fraiche for plain yoghurt and eating the whole thing as a traditional cold potato salad with some added gherkins for good measure.
Ritual: Pan Fried
Character: Fresh and Creamy
Essence: Seasonal Comfort
- 500g New Potatoes
- 1 Cup Finely Chopped Spring Onion
- 1 Cup Chopped Purple Sprouting Broccoli
- 1 Cup of fresh or frozen Petit Pois
- 4 Cups Spinach
- 1 Can Butterbeans - Drained
- Zest and Juice of 1 Unwaxed Lemon
- 2 Garlic Cloves - Diced
- 1 tsp Dijon Mustard
- 1 Tbsp Creme Fraiche
- Parsley to garnish
- 4 Tbsps Olive oil for frying (Omit if baking the potatoes)
Scrub the new potato skins. Chop in half and boil in salted water for 5 minutes. Drain thoroughly.
Heat the oil in a large, shallow frying pan until hot. Carefully add the potato wedges cut side down into the hot oil. Add a generous pinch of salt and pepper.
Cook until browned on each cut surface and cooked through evenly, approximately 15-20 minutes.
Once cooked remove from the oil with a slotted spoon and place on a plate between two sheets of kitchen paper to soak up excess oil.
In the same frying pan leave a tiny splash of the oil behind and stir-fry the spring onions and broccoli for 3 minutes.
Add the garlic, petit pois and butterbeans. Heat gently for 2 minutes.
Sprinkle with lemon zest and squeeze over the juice.
Put the potatoes back into the pan until heated through. Reduce the heat to low and stir in the dijon mustard and creme fraiche.
Just before turning off the pan add the spinach and stir for roughly 1 minute until wilted
How do you like your potato salad, hot or cold? Let me know in the comments below or show me how you eat yours @applefalltree over on Instagram.