Broad Beans lovers should try this Potato Salad. Fresh Broad Beans are the best, but Frozen Broad Beans are perfectly suitable for this salad. You can add as much Broad Beans as you want. This salad can be a good sandwich filling, too.
2 to 3 Potatoes *about 500g, peeled and cut into small pieces
Salt for cooking
1/2 to 1 cupful flesh of Broad Beans *tough skin removed
Salt & Pepper
80g Ham *cut into small pieces
1 to 2 Spring Onions *finely chopped
4 tablespoons Japanese Mayonnaise *alter the amount to suit your taste
2 tablespoons Sour Cream
1 to 2 teaspoons Whole Grain Mustard
- Cook Broad Beans in salted water until cooked. I like them firmly cooked. Drain and cool, then remove tough skin.
- Peel Potatoes and cut into small pieces. Cook in salted water in a separate saucepan until soft.
- When Potato is softly cooked, drain, and place in a large mixing bowl. Season with Salt & Pepper and coarsely mash. Add Broad Beans and all other ingredients, and mix to combine.
Made it tonight. Thanks. Just used standard mayonnaise, but the rest I followed.
Robyn, thank you for trying it out. Hope you enjoyed it.