Smashed Summer Potato Salad with Pink Kimchi
This is the kind of summer salad that disappears quickly. Warm smashed new potatoes, tender asparagus, sweet peas, and crisp green beans are brought together with a spoonful of Fermary Pink Kimchi for a vibrant, tangy twist that completely lifts the dish.
Finished with a punchy jalapeño dressing made with olive oil, honey, and Dijon mustard, it's fresh, buttery, bright, and deeply satisfying all at once. The sweetness of summer greens, crispy-edged potatoes, and the gentle acidity of the kimchi pair beautifully together — creating a salad that feels comforting enough for supper, yet fresh enough for a hot day.
Serves
2-3
Prep Time
10 minutes
Cook Time
20 minutes
Crisp Clean Pink Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
1 heaped tbsp Fermary Pink Kimchi500g new potatoes
Small bunch asparagus, cut into 2–3 pieces
Handful green beans
Handful fresh green peas
1 tbsp butter
For the jalapeño dressing
1 tsp Fermary Jalapeño Sauce2 tbsp olive oil
1 tsp Dijon mustard
1 tsp runny honey
Sea salt & black pepper
To finish
Lentil sprouts, fresh herbs, or chopped parsley
Extra black pepper
Method
1
Boil the new potatoes in generously salted water until tender. Drain well.
2
Heat a skillet with the butter and lightly crush the potatoes directly into the pan. Allow them to crisp slightly around the edges while staying soft in the centre.
3
Meanwhile, lightly cook the asparagus, green beans, and peas until just tender and still vibrant green.
4
Transfer everything to a large bowl and gently combine with the Fermary Pink Kimchi.
5
Whisk together the olive oil, Fermary Jalapeño Sauce, Dijon mustard, honey, salt, and black pepper until smooth and glossy.
6
Pour the dressing over the warm salad and toss gently to coat.
7
Finish with lentil sprouts, fresh herbs, or parsley for freshness and crunch.
