Summer Greens Potato Salad with New Tropic Kimchi
This is the kind of salad that instantly brings summer to the table. Soft new potatoes, sweet peas, broad beans, crunchy greens, and fresh herbs are tossed with a vibrant jalapeño dressing and finished with a spoonful of FERMARY New Tropic Kimchi for a bright, tangy lift.
The tropical notes of the kimchi pair beautifully with sweet summer vegetables, while the jalapeño dressing adds gentle heat, depth, and flavour complexity. Fresh, colourful, and incredibly easy to pull together, this is one of those effortless summer plates that feels both nourishing and exciting to eat.
Serves
2-3
Prep Time
15 minutes
Cook Time
15 minutes
Exotic New Tropic Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
1 heaped tbsp Fermary New Tropic Kimchi500g baby new potatoes, cooked and halved
150g broad beans, cooked and podded
80g green peas, lightly blanched
1 small handful pea shoots
Small handful fresh parsley, chopped
2 spring onions, finely sliced
Small handful radishes, thinly sliced (optional)
80–100g soft cheese such as feta, labneh, or soft goat’s cheese (optional)
Handful edible flowers (optional)
Jalapeño Dressing
1–2 tsp Fermary Jalapeño Sauce (to taste)3 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
Juice of ½–1 lemon
Sea salt & black pepper
Method
1
Cook the new potatoes in generously salted water until tender. Drain and halve while still warm.
2
Lightly blanch the peas and broad beans until just tender and vibrant green.
3
In a large bowl, combine the potatoes, broad beans, peas, parsley, spring onions, radishes, and pea shoots.
4
Whisk together the olive oil, Dijon mustard, honey, lemon juice, and Fermary Jalapeño Sauce until smooth and glossy. Season with sea salt and black pepper.
5
Pour the dressing over the salad and toss gently to coat everything evenly.
6
Transfer to a serving plate and finish with a heaped spoonful of Fermary New Tropic Kimchi and edible flowers if using. Serve immediately.
