The month of July fills us with thoughts of sunshine, BBQ’s, picnics and lazy summer days. There is a bountiful harvest of wonderful British fruits and vegetables. From strawberries which are juicy and sweet to fresh peas and earthy Jersey Royal new potatoes.
Potato, mint, pea and broad bean salad is a versatile, simple potato salad with added oomph! A recipe that complements both hot and cold dishes and can be made in advance giving you lots of time to spend with family and friends!
2kg new potatoes, halved
300g peas, defrosted if frozen, or freshly podded
300g broad beans (roughly 1.8kg in their pods)
Large bunch fresh mint, leaves roughly chopped, 2 sprigs left whole
200ml full-fat Greek yogurt
Juice 1 lemon
Large bunch fresh parsley, chopped
1 garlic clove, crushed
Put the potatoes in a large pan and cover with water. Add the whole mint sprigs and bring to the boil. Cook for 20-25 minutes until tender, adding the peas for the last 5 minutes, then drain and refresh under cold running water until just warm. Transfer to a mixing bowl and add the broad beans.
Mix the dressing ingredients, then stir into the potatoes, season to taste with salt and pepper, serve and enjoy!