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!
Difficulty:
Medium
Ingredients
1
Ingredients
2 kg potatoes (halved)
300 g peas
300 g broad beans (roughly 1.8kg in their pods, double podded)
Dressing
1 large bunch fresh mint (leaves roughly chopped, 2 sprigs left whole)
200 ml full fat Greek yogurt
100 ml mayonnaise
1 lemon juice
1 large bunch fresh 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.
