The Easy To Make Summer Potato Salad I've Given A Twist

This salad was born out of a simple truth: I was feeling peckish. The ingredients? I dashed them in as I went along, letting my taste buds call the shots. Is it world-breaking? Possibly not. But like all my previous recommendations (and that includes the 5 minute sorbet - see recipe below), you can trust it’s tried, tested and tastes good.

'Life is a salad, dress it well.'

Love Quick Recipes?

If you’re all about dishes that are fresh, fuss-free, and full of flavour, you’ll love:

• Quick Air-Fried Steak Recipe

• Quick Mackerel Salad Recipe

• Quick 5-Minute Sorbets Using Leftover Frozen Fruit

The Right Kick in the Salad

Picture a warm summery afternoon like today: buttery new potatoes and long-stem broccoli, gently boiled in thyme-seasoned water until just tender. Sweet pomodorini tomatoes bring fresh bursts of flavour, while sweet red drop peppers add colour and their own delicate little kick.

Then comes the magic. A generous sprinkle of grated cheese, a swirl of garlic & herb dipping sauce, a splash of soy sauce for depth and a dash of crushed chillies for that gentle (or not-so-gentle) heat.

This vegetarian summer salad can also be easily customised:

• Add overly crispy bacon for smoky crunch.

• Stir-fried sweet chilli prawns for a tangy, juicy twist.

Easy Summer Salad

Got twenty minutes? That's how long it took to create this creation. This salad could be a light lunch, a picnic side or even the star of your summer table. Serve it warm for comfort, or chilled when the sun is blazing. Either way, it’s that rare mix of hearty and refreshing. The one people ask you to make 'next time' before they’ve even finished their plate.

But honestly, so little effort they'll wonder why they'd not thought of it themselves.

There's Broccoli and there's Potatoes

Here’s how to make it. No measuring cups, just your instincts.

A fresh and flavour-packed summer salad with tender new potatoes, broccoli, sweet drop peppers and a gentle kick of crushed chillies.

Summer Potato & Broccoli Salad Recipe (vegetarian, with optional add-ins)

Ingredients (measure with your eyes and taste):

• New potatoes – enough for whoever you’re feeding

• Long-stem broccoli – a handful or two

• Butter, salt, fresh thyme – to season the cooking water

• Pomodorini tomatoes – chopped into bite-sized squares

• Sweet red drop peppers – for colour and a delicate kick

• Grated cheese – your favourite, as much as feels right

• Garlic & herb dipping sauce – a spoonful or squeeze

• Soy sauce – just a splash

• Crushed chillies – a pinch, or more if you like it hot

• (Optional) Crispy bacon or stir-fried sweet chilli prawns for a non-vegetarian version

Method:

1. Boil the potatoes and broccoli together in buttered, salted, thyme-infused water until tender but not overcooked.

2. Drain, then toss with tomatoes, peppers, cheese, garlic & herb sauce, soy sauce and crushed chillies.

3. Taste and adjust. Maybe more cheese, maybe another cheeky splash of soy.

4. Serve warm or chill for later.

   
   

Pro Tip: If anyone asks for the exact measurements, smile and say, 'Enough to make it taste right.'