potato, mint, pea and broad bean salad

serves 10. Hands on time 30 min, simmering time 25 min

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

food team's tip: To double-pod broad beans, blanch in boiling water for 1 minute, refresh in cold water, then peel.

2kg new potatoes, halved
3009 peas, defrosted if frozen, or freshly podded
300g broad beans (roughly 1.8kg in their pods, double podded (see tip)

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

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.

per serving 297kcals, 10.6g fat (2.2g saturated), 8.9g protein, 37.6g carbs (4.8g sugars), 0.1g salt, 8g fibre.

 

 

 


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