POTATO PRIMAVERA SALAD
PREP TIME: 15 MINS
COOKING TIME: 12 MINS
SERVES: 6-8
INGREDIENTS
1kg Spud Lite potatoes, cut into bite sized chunks
1 bunch asparagus, trimmed and cut into thirds
100g green beans, trimmed and halved
1 cup broad beans, blanched and skins removed
125g sugar snap peas, trimmed
1 large zucchini, peeled into ribbons
2 spring onions, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon baby capers, drained
¼ cup mint leaves
Freshly ground black pepper
MINT AND LEMON DRESSING
¼ cup Greek style yogurt
¼ cup Dijonaise
1 clove garlic, crushed
1 tablespoon lemon juice
¼ cup mint, finely chopped
1 teaspoon caster sugar
salt flakes and freshly ground black pepper
METHOD
Step 1
For the mint and lemon dressing, combine yogurt, Dijonaise, garlic, lemon juice, mint, sugar, salt and pepper together, stirring to combine. Set aside until required.
Step 2
Place prepared potatoes in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 10 minutes or until tender. Remove potatoes (reserving boiling water) and place in a large mixing bowl with ½ the dressing, tossing gently to combine. Set aside to cool completely.
Step 3
Using the same saucepan and cooking water, return pan to a medium heat and bring back to boil. Add asparagus, beans, broad beans and sugar snap peas and cook for 2 minutes. Drain and refresh under cold water.
Step 4
To assemble salad, add remaining dressing to potatoes, with blanched greens, zucchini ribbons, spring onions, zest and mint, tossing gently to combine
To serve, sprinkle over baby capers and season with freshly ground black pepper.
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