New potato salad with green peas, beans and avocado
This new potato salad with green peas, beans and avocado can be served as a meal on it’s own for a light lunch or supper – or it’s a perfect side dish for grilled/barbecued lamb, fish or beef steaks. Use homemade mayonnaise if you can, or shop-bought reduced-fat mayo if you’re health conscious.
Ingredients
Method
- Mix the mayonnaise with the mint leaves, mustard and 1 Tbsp water. Season with salt and pepper.
- Put the potatoes in cold salted water. Bring to boil and cook until softened – about 10 minutes – then drain.
- In the meantime blanche the beans and peas for 2-3 minutes in boiling water – or steam them in a bamboo steamer over the cooking potatoes. Rinse them with cold water and drain.
- Combine the peas, green beans and potatoes in a large bowl. Peel and slice the avocado and drizzle with some lemon juice (so it doesn’t turn brown).
- Just before serving, add the avocado to the salad and pour over the mayo. Season to taste then mix gently and serve.