Vegetable salad

The name can mean a mix of chopped vegetables dressed with mayonnaise or vinaigrette; common ingredients include potatoes, carrots, peas and green beans. Check the ingredient list when buying it, as the vegetables and dressing differ.

Boil diced potatoes and carrots until just tender, usually about 10–15 minutes, adding peas for the final few minutes. Drain and cool completely before folding through mayonnaise or vinaigrette, so the dressing does not turn watery.

Serve it chilled alongside grilled fish, roast meat or a savoury pie, or spoon it into sandwiches. It also works as part of a spread with olives, bread and other cold salads.

Keep it covered in the fridge and use it within 3 days; do not leave it at room temperature for more than 2 hours. If it has been out longer, discard it rather than relying on smell or appearance.

Freezing is usually a poor choice: mayonnaise can split on thawing, while cooked potatoes and other vegetables often become watery and soft. Make a smaller batch instead and keep it chilled.

Not necessarily: vegetable salad often combines several vegetables, whereas potato salad centres on potatoes and may include only a few additions. Potato salad has 99 kcal per 100 g, compared with 99 kcal for vegetable salad.

A 100 g portion contains 99 kcal. For a more filling side, serve it with grilled fish or beans rather than treating the salad alone as a complete meal.