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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby new potatoes
  • 3 Tbsp mayonnaise
  • 1 Tbsp chopped mint leaves
  • 1 Tbsp Dijon mustard
  • 200 g green beans
  • 200 g green peas
  • 1 avocado
  • Juice of half a lemon

Method
 

  1. Mix the mayonnaise with the mint leaves, mustard and 1 Tbsp water. Season with salt and pepper.
  2. Put the potatoes in cold salted water. Bring to boil and cook until softened - about 10 minutes - then drain.
  3. 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.
  4. 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).
  5. Just before serving, add the avocado to the salad and pour over the mayo. Season to taste then mix gently and serve.