Potato, mint, pea and broad bean salad

Potato, mint, pea and broad bean salad
  • Serves icon Serves 10
  • Time icon Hands-on time 30 min, simmering time 25 min

A potato salad with added oomph – we’ve added mint, peas and broad beans to freshen up this classic summer side dish.

Nutrition: per serving

Calories
297kcals
Fat
10.6g (2.2g saturated)
Protein
8.9g
Carbohydrates
37.6g (4.8g sugars)
Fibre
8g
Salt
0.1g
Calories
297kcals
Fat
10.6g (2.2g saturated)
Protein
8.9g
Carbohydrates
37.6g (4.8g sugars)
Fibre
8g
Salt
0.1g

Ingredients

  • 2kg new potatoes, halved
  • 300g peas, defrosted if frozen, or freshly podded
  • 300g broad beans (roughly 1.8kg in their pods, double podded)

For the dressing

  • Large bunch fresh mint, leaves roughly chopped, 2 sprigs left whole
  • 200ml full-fat Greek yogurt
  • 100ml mayonnaise
  • Juice 1 lemon
  • Large bunch fresh parsley, chopped
  • 1 garlic clove, crushed

Method

  1. Put the potatoes in a large pan and cover with water. Add the whole mint sprigs and bring to the boil. Cook for 20-25 minutes until tender, adding the peas for the last 5 minutes, then drain and refresh under cold running water until just warm. Transfer to a mixing bowl and add the broad beans.
  2. Mix the dressing ingredients, then stir into the potatoes, season to taste with salt and pepper and serve.

delicious. tips

  1. To double-pod broad beans, blanch in boiling water for 1 minute, refresh in cold water, then peel.

  2. Make the dressing, without the herbs, up to 48 hours ahead and chill, covered.

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