New Potato, Pea and Cucumber Chive Salad


  • 500g salad potatoes, quartered lengthways
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • Sea salt and freshly ground black pepper
  • 125g fine asparagus, cut into 5cm lengths
  • 160g frozen peas
  • ½ cucumber, finely sliced
  • 1 small bunch spring onions, shredded
  • 1 red pepper, seeded and finely sliced
  • 40g rocket
  • 4 tbsp Hellman’s light mayonnaise
  • 2 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
256 per serving
13% %GDA
11g per serving
16% %GDA
2g per serving
8% %GDA
7g per serving
8% %GDA
0.60g per serving
10% %GDA


  1. Tip the potatoes into a medium saucepan, cover with water and set over a high heat. Bring to the boil, then turn the heat down to a simmer and cook for 15-18 minutes until the potatoes are tender.

  2. Drain and return to the pan, then add the olive oil, vinegar, mustard, salt and pepper and toss until coated in the dressing. Set aside to absorb the dressing while you prepare the rest.

  3. Bring a pan of salted water to the boil. Add the asparagus and simmer for 2-3 minutes until just tender, then add the peas and return to the boil.

  4. Drain and toss with the warm potatoes.

  5. Whisk the mayonnaise and 4-6 tbsp warm water together, then add the chives and season with a little black pepper.

  6. Decant some potatoes into a serving bowl and then layer up with the cucumber, spring onions, peppers, rocket and a drizzle of dressing, then repeat with the layers until all the ingredients are used.

  7. Serve straightaway warm, or allow to cool.