A potato salad with added oomph – we’ve added mint, peas and broad beans to freshen up this classic summer side dish.
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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
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Method
- 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.
- Mix the dressing ingredients, then stir into the potatoes, season to taste with salt and pepper and serve.
Nutrition
- 297kcals Calories
- 10.6g (2.2g saturated) Fat
- 8.9g Protein
- 37.6g (4.8g sugars) Carbs
- 8g Fibre
- 0.1g Salt
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