Potato & Broadbean Salad with Lemon and Dill

Some recipes have a way of taking you back to cherished family moments, and this Potato & Broadbean Salad with Lemon and Dill does just that for me. Inspired by my yiayia’s cooking, it’s a dish that brings together simplicity, freshness, and bold flavours - a true reflection of her Mediterranean roots.

The Story Behind the Salad

My yiayia makes the best salads. She has a way of combining simple ingredients into something unforgettable, and her potato and broadbean salad is no exception. It’s a dish I’ve always loved, but I wanted to add a little extra punch to the recipe. My yiayia, ever the peacemaker, is always trying to cater to everyone’s taste buds, but for me, dill and lemon scream summer and freshness. The Dijon mustard is one of my standard salad dressing additions - it gives the dressing a little more depth and elevates the acidity. These small tweaks make this salad a true standout.

As a child, I absolutely hated broadbeans. It’s only been in the last few years that I’ve come to enjoy the simplicity of lentils and beans drizzled with good-quality olive oil and a touch of salt. This dish is my way of reimagining those flavors into something I now love.

Lunches at my yiayia’s house are a tradition that brings our family together twice a week, every Monday and Friday. Anyone in the neighborhood is welcome, including my brother, sister, dad, uncle, and cousins. It’s always so much fun, filled with laughter, stories, and, of course, incredible food. Since I live above her, I usually find out the menu that morning, and we share it with the family via our Facebook Messenger group, humorously named ‘Lunchtime Friends.’ This recipe is perfect for those gatherings, bringing a sense of nostalgia while adding a modern twist.

As I made this recipe, I couldn’t help but appreciate the precision and innovation of my BORA cooktop, which has completely transformed the way I prepare meals. One of my favorite features is how quickly it brings water to a boil - in just about four minutes - making dishes like this quick and easy to prepare.

Serving Suggestions

This salad is incredibly versatile and pairs beautifully with a variety of dishes. It’s perfect for a summer BBQ or picnic. Serve it alongside grilled fish or chicken, a fresh tomato and feta salad, or a loaf of crusty bread with good olive oil. For a vegetarian spread, pair it with roasted eggplant, a vibrant beet dip, and stuffed vine leaves. It’s equally delicious as a light standalone meal.

Why You’ll Love This Recipe

This salad embodies everything I love about Mediterranean cuisine: it’s fresh, vibrant, and allows the quality of the ingredients to shine. The creaminess of the baby potatoes paired with the tender broadbeans creates a hearty base, while the lemon-dill dressing brightens every bite. The addition of Dijon mustard adds complexity, while the optional capers lend a delightful briny pop.

The BORA cooktop made this dish even more enjoyable to prepare, with its intuitive design ensuring perfectly cooked potatoes every time. For me, cooking isn’t just about the result; it’s about the process, and having tools that enhance that experience makes all the difference.

Potato & Broadbean Salad with Lemon and Dill

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

500g baby potatoes, halved if large

1 cup frozen broadbeans

2 tbsp olive oil

Zest and juice of 1 lemon

2 tbsp fresh dill, chopped

1 tbsp Dijon mustard

1 tbsp honey or maple syrup (optional, for a touch of sweetness)

2 tbsp capers (optional, for a briny pop)

Salt and pepper, to taste

Optional garnish: microgreens or thinly sliced red onion

Method:

Cook the Potatoes:

Place the halved baby potatoes in a saucepan. Add enough water to cover them and season with a pinch of salt.

Bring to a boil on your cooktop, then reduce to a simmer and cook for about 10-12 minutes, or until fork-tender. Drain and set aside.

Cook the Broadbeans:

In the same pot (to save dishes), add a small amount of water and the frozen broadbeans. Simmer for 2-3 minutes until bright green and tender. Drain and set aside with the potatoes.

Prepare the Dressing:

In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, and honey or maple syrup (if using). Season with salt and pepper to taste.

Combine the Salad:

In a large mixing bowl, toss the warm potatoes and broadbeans with the dressing until evenly coated. Add the fresh dill and capers (if using), and toss again gently.

Serve:

Transfer to a serving dish and garnish with more dill, microgreens, or sliced red onion if desired. Serve warm or at room temperature.

Food has a way of connecting us to our past while grounding us in the present. This Potato & Broadbean Salad is more than a recipe; it’s a celebration of family, tradition, and the joy of cooking. I hope it becomes a favourite in your home, just as it is in mine. Whether it’s the fresh zing of lemon, the herbal kick from dill, or the silky dressing that ties it all together, this salad is bound to leave an impression.

If you try this recipe, I’d love to hear what you think! Tag me on Instagram or TikTok, and let’s share the love of good food together.

This recipe and post were created in partnership with BORA. All thoughts and opinions are my own.