Sorrel & Mangetout Salad with Warm New Potatoes
A vibrant, seasonal salad made with lemony sorrel, crisp mangetout, warm new potatoes, and spring onions. Fresh, garden-inspired, and ready in minutes.
Ingredients
- 500 g New potato
- 1 large Mangetout raw or lightly blanched
- 2-3 Spring onions finely chopped
- 1/2 Lemon zested
- 2 tbsp Olive oil
- 1 tsp Mustard wholegrain optional
- 1 tsp Honey or Maple syrup
- Salt and pepper to taste
Instructions
- Boil potatoes until just tender, drain, and halve while warm
- Blanch mangetout briefly or leave raw for more crunch
- Make dressing by whisking lemon juice, zest, olive oil, and mustard
- Assemble: toss potatoes, mangetout, and spring onions with dressing
- Add sorrel last to avoid discoloration, toss gently
Notes
- Sorrel is best added just before serving, as it can discolor when exposed to heat or acid for too long.
- Mangetout can be used raw for crunch or lightly blanched for tenderness.
- Add toasted seeds or crumbled feta for extra texture and protein.
- This salad is ideal for garden-to-table eating and works beautifully with homegrown or foraged ingredients.