Make this classic potato salad using New potatoes and fresh veg. Serve as a simple side dish with a piece of fish or even a barbecue.
This recipe was created by Branston NPD team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
40 minutes
SERVES
Serves 4
Ingredients
500g New/Baby potatoes
500g broad beans
250g broccoli (Tenderstem or regular)
Handful of fresh mint, chopped
100ml crème fraiche
1 tsp mint sauce
Juice of 1/2 lemon
Salt and pepper
Method
1
Cut the potatoes in half and boil in salted water until just cooked. Drain and allow to cool.
2
Meanwhile, remove the beans from the pods and boil for 4-5 minutes. Remove the outer shells. Leave to cool.
3
Steam the broccoli until cooked and set aside to cool.
4
Stir the mint sauce and lemon juice into the crème fraiche.
5
In a large bowl, combine the crème fraiche mixture with the potatoes, steamed broccoli and cooked broad beans.
6
Season and add the chopped mint.
7
Refrigerate until required.
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