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Potato salad with broccoli and mint pesto

Yields1 Serving

 1tsp apple cider vinegar
 1/2 cup Broccoli and mint pesto
 1 kg (2 lb 4 oz) new potatoes, washed
 175 g (6 oz/1 cup) fresh broad beans, steamed and peeled
 2 soft-boiled eggs, halved (optional)
 80 g (2¾ oz/½ cup) roughly chopped toasted almonds
 1 tbsp mint, roughly chopped, plus mint leaves for garnish

Add the vinegar to the pesto. Set aside.


Boil the potatoes until soft but not squashy, then drain into a colander and shake off any excess water. Tip into a bowl and, while still hot, pour on the pesto dressing, reserving 1 tablespoon. Mix gently, crushing the spuds a little as you mix, then add the broad beans and gently toss. Carefully spoon onto a platter then garnish with the eggs, almonds and mint, then drizzle with the rest of the pesto and serve.