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Potato, mint and Broad Bean Summer Salad

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Ingredients

2kg New Potatoes Halved
300g Peas
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 Yoghurt
100ml Mayonnaise
1 Lemon Juice
Large Bunch Fresh Parsley Chopped
Crushed Garlic Clove

Potato, mint and Broad Bean Summer Salad

Features:
  • Gluten Free
  • Medium

Ingredients

  • For the Dressing

Directions

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This vegetarian potato salad can be used for a main or a side dish. It’s light, summery and easy to pack up for a picnic!

Steps

1
Done

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.

2
Done

Drain and refresh under cold running water until just warm.

3
Done

Place the peas in a bowl and add 3tbsp of water cook on the AUTO FRESH VEGETABLE PROGRAM. Drain and transfer to a mixing bowl and add the broad beans.

4
Done

Mix the dressing ingredients, then stir into the potatoes, season to taste with salt and pepper and serve.

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