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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.
Recipe tip
COOK. STORE. SAVE.
Recipe tip: Kipfler, Mayan Gold or baby white potatoes works best.
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 radishes, trimmed, thinly sliced
120g pkt Coles Australian Baby Rocket
Mint sprigs, to serve
Description
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.
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.
