To double-pod broad beans, blanch in boiling water for 1 minute, refresh in cold water, then peel.
July seasonal recipes · British recipes
Potato, mint, pea and broad bean salad
A potato salad with added oomph – we’ve added mint, peas and broad beans to freshen up this classic summer side dish.
Serves10
Hands-on30 min
Oven25 min
DifficultyEasy
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.
Nutrition
| Calories | 297kcals |
|---|---|
| Fat | 10.6g (2.2g saturated) |
| Protein | 8.9g |
| Carbohydrates | 37.6g (4.8g sugars) |
| Fibre | 8g |
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