Potato salad with spring greens

A healthier and lighter potato salad by Janelle Bloom.

Serves 8, as a side.

Ingredients

1.5kg Baby Cream Delight potatoes, unpeeled

1 cup fresh or frozen broad beans

1 cup fresh or frozen peas

6 green onions, thinly sliced

100g snow pea tendrils or baby spinach

125g feta, crumbled

½ cup flaked almonds, toasted

Sea-salt flakes and freshly ground black pepper

Mint dressing

⅔ cup crème fraiche or Greek yoghurt

2 lemons, juiced

⅓ cup firmly packed mint leaves

Method

1. Place the potatoes in a medium saucepan and cover with cold water. Add a good pinch salt. Cover and bring to the boil over high heat. Remove the lid and cook for 15 minutes or until just tender when tested with a skewer. Meanwhile, if you’re using fresh broad beans and peas, remove them from their pods.

2. Bring a small saucepan of salted water to the boil and add the fresh or frozen broad beans and peas. Cook for 1-2 minutes or until bright green. Drain and refresh in bowl of iced cold water. Drain and pat dry with paper towel. Using kitchen scissors, snip outer skin of broad beans and pop the bean from the skin, discarding skins.

3. Drain the potatoes and set aside for 10 minutes. Cut in half and place into a large bowl. Add beans, peas and the green onions.

4. To make the dressing, combine all the ingredients in a blender or food processor. Blend or process until well combined. Season with salt and pepper. Pour the dressing over the warm potatoes and toss gently to coat. Allow to cool to room temperature.

5. Add the snow pea tendrils or spinach, feta and almonds, toss gently, season with salt and pepper and serve.

Tips

Crème fraîche is the French equivalent of sour cream. It's slightly acidic with a texture more like light sour cream. The great thing about crème fraîche is it can be used for sweet or savoury, it can be whipped like cream and does not split or curdle when heated.