GREEN PEAS & MINT POTATO SALAD

makes 3 - 4 portions 

I would love to share with you one of my favourite salads of all time. It tastes great with some soft boiled eggs, or a slice of honey roasted salmon, or garlicky chicken. Anything really, you decide. There is a little secret here, to use potatoes that you boiled yesterday and let them cool overnight. Because when we do that – a great deal of your potato carbs turn into resistant starch, turning potatoes into super fuel for your gut bacteria. So, every reason to make it!

Ingredients:

• ½ kg young potatoes, boiled
• ½ cup frozen green peas, defrosted in cold water
• 200 gr green beans, lightly blanched

Dressing

• generous handful of mint
• less generous handful of parsley
• 3-4 sprigs of dill
• ⅓ cup olive oil
• 2 Tbsp apple cider vinegar or lemon juice
• generous pinch of sea salt

Method:

1. Just put all dressing ingredients into a blender and blitz into fine paste.
2. Pour over potatoes, peas & green beans (all of them cold), mix well.
3.  Enjoy right away, though it will taste equally great the next day.