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Potato, mint, pea and broad bean salad

Name: Potato, mint, pea and broad bean salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 10
Cuisine: British recipes
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

Published: 11 Jul 16
Updated: 18 Jun 24

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

Easy
June 2016

Test kitchen approved

Serves 10
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

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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.

Recipe from June 2016 Issue

Nutrition

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

delicious. tips

To double-pod broad beans, blanch in boiling water for 1 minute, refresh in cold water, then peel.
Make the dressing, without the herbs, up to 48 hours ahead and chill, covered.