Potato and Greens Salad

This is a really tasty healthy salad that goes great with BBQ’s or as a side at a dinner party. It’s also is great on it’s own for lunch.

The peas and vinaigrette base gives you a lighter option to regular potato salad and the chickpeas bulk up the protein content. You could add some wilted spinach or pan fried courgettes to change the salad up a bit.

If you’re having a BBQ, why not try this recipe alongside our Vietnamese Steak and Smashed Cucumber Salad 

I hope you enjoy it,

Jessica Cooke


  • 500g baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1⁄2 tsp mustard
  • 250g peas
  • 120g chickpeas
  • Handful of dill, roughly chopped
  • Handful of mint, roughly chopped
  • Salt/Pepper


Boil the potatoes in a large pot of salted water until tender. Use the sharp knife to test it, it should pierce the potato easily. Drain the potatoes, cut in half and add to a large bowl. Add the olive oil, mustard and vinegar while the potatoes are still hot, they’ll absorb the flavour a bit more.

Boil the peas for 2-3 minutes and drain. Drain and rinse the chickpeas and add to the potatoes with the dill and mint, and the peas.  Season well and serve.

About the author 

Jessica Cooke

Over 7000+ successful women over 40 have benefitted from going through my Thrive Coaching Program since 2008.

When I'm not coaching, I love spending time with my family, playing pickleball, and reading. Every chance I can get, I'll take my two Miniature Schnauzers, Buster and Ozzy for a walk in nature.

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