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Potato, Mint, and Broad Bean Summer Salad

  • Medium
  • VegetarianGluten-free
  • Microwave

Ingredients

  • Dressing

Directions

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!

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Steps

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.

2

Drain and refresh under cold running water until just warm.

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.

4

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

Enjoy

Potato, Mint, and Broad Bean Summer Salad

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Ingredients

Adjust Servings:
2 kg potatoes halved
300g peas
300g broad beans roughly 1.8kg in their pods, double podded
Dressing
1 large bunch fresh mint leaves roughly chopped, 2 sprigs left whole
200 ml full fat Greek yogurt
100 ml mayonnaise
1 lemon juice
1 large bunch fresh parsley chopped
crushed garlic clove
Salt and Pepper
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