Potato, mint, pea and broad bean salad


  • 2kg new potatoes, halved
  • 300g peas, defrosted if frozen, or freshly podded
  • 300g broad beans (roughly 1.8kg in their pods, double podded)


For the dressing

  • Large bunch fresh mint, leaves roughly chopped, 2 sprigs left whole
  • 200ml full-fat Greek yogurt
  • 100ml mayonnaise
  • Juice 1 lemon
  • Large bunch fresh parsley, chopped
  • 1 garlic clove, crushed


  1. .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
  2. Mix the dressing ingredients, then stir into the potatoes, season to taste with salt and pepper and serve.