Potato and green medley salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Potato and green medley salad
The perfect antidote to the rich, festive fare we all find ourselves indulging in at this time of year. It really brings the best out of simple seasonal ingredients.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
350Kcal
Fat
19gr
Saturates
3gr
Carbs
29gr
Sugars
5gr
Fibre
6gr
Protein
13gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 300g baby potatoes, larger ones halved
- 2 eggs
- 1 x 160g pack tender green medley
- ½ shallot, very finely chopped
- 1 tbsp white wine vinegar
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 2 tbsp extra-virgin olive oil, plus 1 tsp to drizzle
- small handful of basil leaves, finely chopped, plus extra to garnish
Step by step
- Bring a large pan of water to the boil and cook the potatoes for 15 minutes or until tender. Gently lower in the eggs to cook with the potatoes for the final 7 minutes, and the green medley for the final 3 minutes. Drain the potatoes, eggs and vegetables in a colander, then remove the eggs and leave the potatoes and vegetables to steam dry. Run the eggs under cold water until cool enough to handle, then peel and halve.
- For the dressing, whisk together the shallot, vinegar and mustards. Slowly add the oil, whisking until emulsified. Season to taste.
- In a bowl, combine the dressing with the potatoes, vegetables and basil. Divide between plates, top with the eggs, and then garnish with extra basil, freshly cracked black pepper and a final drizzle of oil.
