This Early Summer Salad Recipe is a Quick Dinner

Fried cutlet garnished with boiled potato and salad
Photo by Karolina Grabowska via Pexels

Throughout the winter months, the idea of eating cold salad leaves and underripe tomatoes doesn’t particularly appeal. Now, with spring here and summer on its way, salads start to sound attractive again. You can ease yourself into the salad-eating season with this hearty, flavorsome potato salad. It’s satisfying enough to keep out the spring chills, all while delivering an incredible array of vitamins and minerals thanks to the super-healthy ingredients. To top it all off, it can be ready and on the table in under 20 minutes—what’s not to like?

Ingredients (to serve 4):

  • 2 cups of new potatoes
  • 2 courgettes
  • 1 tablespoon of olive oil
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon of honey
  • Salt and pepper, for seasoning
  • 2 cups of raw salad leaves, such as spinach or arugula
  • 1 tablespoon of mayonnaise
  • 1 small bunch of fresh mint
  • 1 small bunch of fresh chives
  • 2 scallions, finely chopped
  • 1/2 cup of fresh tomatoes, finely sliced


  1. Bring a pan of salted water to a boil. Add the potatoes and cook for 10 – 12 minutes, until they can be easily pierced with a fork.
  2. Allow the potatoes to cool slightly. Meanwhile, mix the mayonnaise, olive oil, vinegar, and honey together. Stir vigorously until the liquids have emulsified. Season this dressing with salt and pepper.
  3. Finely slice the courgettes into matchsticks.
  4. Shred the fresh herbs and add these to the mayonnaise salad dressing.
  5. In a large salad bowl, mix the potatoes, courgettes, salad leaves, and sliced tomatoes together.
  6. Dress the ingredients with the dressing, stirring to ensure everything is well coated and combined.
  7. Serve immediately.