Potato Salad with Broccoli & Mint Smash

Difficulty: Medium  Time: 20 minutes

🌱 Dietary Notes

This recipe can easily be made vegan — simply remove the eggs and swap the goat’s cheese for cashew cheese or omit it altogether.

🧂 Ingredients

• 200g baby potatoes, washed
• 50g almonds, roasted (or pine nuts)
• 1 tbsp fresh mint, roughly chopped
• ½ cup edamame beans (or broad beans, peas, or green beans)
• 2 soft-boiled eggs (optional)
• ½ cup extra virgin olive oil
• 50g organic goat’s cheese
• ½ cup fresh mint leaves
• 1 head broccoli or broccolini, cut into florets
• 2 garlic cloves
• 1 tsp sea salt
• 1 tbsp lemon zest

👩‍🍳 Method

1. Steam broccoli florets and beans until tender. Let cool for 10 minutes.
2. Boil baby potatoes for 15 minutes until soft but not mushy. Drain and set aside in a serving bowl to cool.
3. In a food processor, blend broccoli, garlic, goat’s cheese, olive oil, sea salt, 50g almonds, lemon zest, and ½ cup mint until combined but still slightly chunky.
4. Roughly chop the remaining almonds and 1 tbsp mint. Add to the potatoes.
5. Pour the broccoli and mint smash over the potatoes and toss gently to combine.
6. Top with the soft-boiled eggs, letting the yolk run through the salad for a creamy finish.
7. Serve immediately and enjoy!