Nourish: Summer Potato Salad
August 13, 2025
A refreshing summer salad that is grounding and delicious. This potato salad leans on the brightness of lemon, the crunch of sugar snap peas, and the fragrance of fresh herbs to come altogether. It’s dressed simply with whole ingredients - just clean, honest flavours that taste exactly like summer should. It’s quick to make, and even better when prepared ahead to let the flavours settle. Serve it slightly warm, or straight from the fridge as a cooling side to whatever’s on the table. A crowd-pleaser that holds its own. We hope you enjoy it as much as we do!
Ingredients
- 500 grams of small potatoes (new or waxy varieties work best)
- A handful of fresh sugar snap peas, trimmed
- A handful of fresh or frozen peas (optional)
- 1 small bunch dill, roughly chopped
- A few sprigs fresh mint, torn or sliced
- Juice of 1 lemon
- Zest of ½ lemon
- 2–3 tbsp extra virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper
Steps
- Boil the potatoes in salted water until just tender, then drain and let cool slightly. If large, cut into bite-sized pieces.
- While the potatoes cook, blanch the snap peas and peas (if using) in boiling water for 30–60 seconds, then transfer to an ice bath to retain their colour and crunch.
- In a large bowl, toss the warm potatoes with olive oil, lemon juice, zest, and a generous pinch of salt and pepper. Add the peas and snap peas, then fold in the dill and mint.
- Taste and adjust seasoning. Serve slightly warm or chilled—it only gets better as the flavours settle.
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