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.

6

10m

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.