New potato, broad bean, broccoli and mint salad

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

Cut the potatoes in half and boil in salted water until just cooked. Drain and allow to cool.

Meanwhile, remove the beans from the pods and boil for 4-5 minutes. Remove the outer shells. Leave to cool.

Steam the broccoli until cooked and set aside to cool.

Stir the mint sauce and lemon juice into the crème fraiche.

In a large bowl, combine the crème fraiche mixture with the potatoes, steamed broccoli and cooked broad beans.

Season and add the chopped mint.

Refrigerate until required.

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