Baby Vegetable Potato Salad with Toasted Nut Vinaigrette

Baby Vegetable Potato Salad with Toasted Nut Vinaigrette 🥔🌿 This is the kind of potato salad that still feels fresh: warm baby potatoes, crisp green vegetables, radishes for snap and a lemony toasted walnut vinaigrette that soaks into every cut edge. Yield: 4 generous side portions Time: about 35 minutes Ingredients For the salad: - 650 g baby new potatoes, scrubbed - 180 g green beans, trimmed and cut into short lengths - 150 g baby carrots, halved lengthways if large - 120 g peas, fresh or frozen - 6 radishes, thinly sliced - 3 tbsp chopped parsley - 2 tbsp chopped dill - 35 g toasted walnuts, roughly chopped - Salt and black pepper For the toasted nut vinaigrette: - 4 tbsp extra virgin olive oil - 1 1/2 tbsp cider vinegar - 1 tbsp lemon juice - 1 tsp finely grated lemon zest - 1 tsp Dijon mustard - 1 tsp honey or maple syrup - 1 small shallot, very finely chopped - 25 g toasted walnuts, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped dill - 1-2 tbsp warm water, only if needed to loosen - Salt and black pepper Method 1. Cook the potatoes. Put the baby potatoes in a pan of well-salted water. Bring to a gentle boil and cook for 14-18 minutes, depending on size, until a knife slides in easily but the potatoes are not breaking apart. Drain and let them steam-dry for 3 minutes. 2. Prepare the vegetables. While the potatoes cook, blanch the carrots for 3-4 minutes, then add the green beans for 2 minutes and peas for the final 45 seconds. Drain, rinse briefly under cold water and shake dry. The vegetables should stay bright and lightly crisp. 3. Mix the vinaigrette. Whisk olive oil, cider vinegar, lemon juice, lemon zest, Dijon and honey with the shallot. Stir in the finely chopped toasted walnuts and herbs. Season well. If the dressing looks too thick, add warm water 1 spoon at a time until it drizzles but still has texture. 4. Dress the warm potatoes. Halve the potatoes while still warm and put them in a wide bowl. Spoon over about half the vinaigrette and turn gently so the cut sides absorb the dressing. Leave for 5 minutes before adding the vegetables. 5. Build the salad. Fold in the carrots, beans, peas, radishes, parsley, dill and most of the roughly chopped walnuts. Add more vinaigrette until everything is glossy but not swimming. Taste and adjust with lemon, salt or pepper. 6. Finish and serve. Spoon onto a shallow platter. Scatter over the remaining toasted walnuts and a few extra herbs. Serve slightly warm, at room temperature or chilled. Serving and storage tips This is excellent with roast chicken, grilled fish, eggs, halloumi or a simple green salad. For make-ahead prep, keep a few spoonfuls of vinaigrette and the final walnuts separate, then add them just before serving. Leftovers keep well for 2 days in the fridge. Refresh with a squeeze of lemon and a tiny drizzle of olive oil. 🥗 Save this one for bright lunch plates and easy weekend sides. Tasteloom.club easy recipes for everyday cravings