Cookie Information

This site requires cookies to ensure you get the best experience on our website. Click the button below to accept this. You can change your cookie settings at any time.




Cook Time:



30 mins


100g Queens potatoes, cut in half

2 heads of baby gem lettuce, or any leafy lettuce

30g peas, these can be frozen

30 broad beans, these can be frozen

2 runner beans, sliced

1 ball of mozzarella cheese, (125g)

4 slices ham

1 tbsp extra virgin olive oil

½ lemon, juice only

½ tsp Dijon Mustard

5 sprigs fresh mint leaves


This summery potato salad from Aoife Hearne and Bord Bia makes the most of delicious new season potatoes. 

Find more recipe inspiration on


  • Cook the potatoes in salted boiling water until tender, 10 minutes or so. Drain and leave to cool whilst you prepare the other ingredients.
  • Now bring a small saucepan of water to the boil, add the runner beans and broad beans and cook for 3 minutes, add the peas and cook for a further 2 minutes, drain into the colander with the potatoes.
  • Make the dressing by simply mixing the olive oil, lemon and Dijon mustard, season with salt and milled pepper. Take a bowl and toss the potatoes and vegetables in the dressing.
  • Take a large platter plate, cut the baby gem into quarters and arrange onto the plate. Scatter over the vegetables. Tear the mozzarella over the salad and do the same with the ham. Finally sprinkle over the mint and pour over any remaining dressing and serve.
  • Other vegetables that be used are, courgettes, green beans, asparagus.

Other recipes you may like

In order to review and rate this recipe please Sign In here.