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Potato, Mint, and Broad Bean Summer Salad

Potato, Mint, and Broad Bean Summer Salad

This vegetarian potato salad can be used for a main or side dish. It’s light, summery, and easy to pack up for a picnic!

Potato, Mint, and Broad Bean Summer Salad
Difficulty:Medium

Ingredients

Servings:1

Ingredients

  • 2 kgpotatoes (halved)
  • 300 gpeas
  • 300 gbroad beans (roughly 1.8kg in their pods, double podded)

Dressing

  • 1 large bunchfresh mint (leaves roughly chopped, 2 sprigs left whole)
  • 200 mlfull fat Greek yogurt
  • 100 mlmayonnaise
  • 1lemon juice
  • 1 large bunchfresh parsley
  • crushed garlic clove
  • Salt and Pepper

Steps

STEP 1

Put the potatoes in a large microwave bowl and add the whole mint sprigs. Add 8 tbsp of water, cover with pierced cling film, and cook on the AUTO BOILED POTATO program.

STEP 2

Drain and refresh under cold running water until just warm.

STEP 3

Place the peas in a bowl and add 3 tbsp of water. Cook on the AUTO FRESH VEGETABLE program. Drain and transfer to a mixing bowl and add the broad beans.

STEP 4

Mix the dressing ingredients, then stir into the potatoes. Season to taste with salt and pepper.

Enjoy

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