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
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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