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Zesty potato and pea salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate potato salad with lemon, peas, and fresh mint for a refreshing twist.
Ingredients:
  • 1kg Red Royale potatoes, cut into 3cm pieces
  • 60ml olive oil
  • 1 lemon, zested, juiced
  • 150g snow peas
  • 500g pkt frozen broad beans, thawed slightly
  • 120g pea
  • 3 spring onions, thinly sliced
  • 1 bunch mint, leaves picked
Instructions:
  • In a large saucepan, boil the potato in water until tender but not falling apart, about 10 minutes. Drain and transfer to a large bowl.
  • In a small bowl, combine olive oil, 2 tablespoons of lemon juice, and season with salt and pepper. Drizzle half of the mixture over the hot potato and gently toss to coat. Let it cool.
  • In a bowl, pour boiling water over the snow peas. Let sit for 30 seconds, then rinse under cold water, drain, pat dry with paper towels, and thinly slice.
  • Place the broad beans and peas in a heatproof bowl and pour boiling water over them. Let sit for 2 minutes until heated through. Drain and allow to cool slightly before peeling the broad beans.
  • Combine snow peas, peas, broad beans, spring onions, and mint with the potato mixture. Drizzle with the remaining oil mixture and toss to mix everything together.
  • Combine snow peas, peas, broad beans, spring onion, and mint with the potato mixture. Drizzle with the remaining oil mixture and toss gently to mix. Transfer to a serving platter and garnish with lemon zest.

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