Spring potato salad
Ready to serve in just 20 minutes, this speedy potato salad is an easy, veggie-packed side. Top it with mint for a fresh burst of flavour and colour.

Serves
6
Prep
10m
Cooking
10m
Ingredients
- 1kg kipfler, Mayan Gold or baby white potatoes, thickly sliced diagonally
- 200g snow peas, trimmed, halved diagonally
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- 1 cup (150g) frozen broad beans
- 1/3 cup (80ml) buttermilk
- 2 tbs mayonnaise
- 1 tbs lemon juice
- 1 anchovy fillet, coarsely chopped
- 2 tsp Dijon mustard
- 1/2 cup mint leaves
- 1 bunch small radishes, trimmed, thinly sliced
- 120g pkt Coles Australian Baby Rocket
- Mint sprigs, to serve
Method
STEP 1
Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 mins or until just tender. Refresh under cold running water. Drain well.
STEP 2
Meanwhile, cook the snow peas, asparagus and broad beans in a large saucepan of boiling water for 1 min. Refresh under cold water. Drain well. Peel broad beans.
STEP 3
Place the buttermilk, mayonnaise, lemon juice, anchovy, mustard and mint leaves in a small food processor and process until smooth. Season.
STEP 4
Arrange the potato, snow pea mixture, radish and rocket on a serving platter. Drizzle with the dressing. Sprinkle with mint sprigs.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.