Mightymite Potato Salad

SERVINGS

4 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

300g Baby Purple Potatoes cut in half 

tbls 333s Mightymite  

50g Parmesan  

tbl Olive oil 

2 tsp dried Rosemary

2 Spring Onion Stalks finely sliced  

100g Green beans cut into 2cm pieces 

1 can butter beans – drained and rinsed  

Juice and zest of 1 Lemon  

333s Gherkins roughly chopped 

100ml Sour cream  

100ml Greek yogurt  

2 tsp Dijon  

tbls Olive oil 

Salt and pepper 

METHOD

Preheat oven to 190 degrees C. Cut the small unpeeled potatoes into quarters.

Lightly boil potatoes until they just start to soften – roughly 10 minutes. Drain and allow to steam out for a few minutes in the saucepan.

While the potatoes are boiling mix together the Mightymite, rosemary and olive oil into a paste 

Pour the Mightymite mix over the potatoes and toss until evenly coated.

Scatter the potatoes over a lined baking tray and bake for 30 minutes until crispy. We like to crush the potatoes a little bit once they are on the baking tray so there are lots of crispy bits.

 

Once the potatoes are crispy sprinkle with parmesan cheese and bake for a further 5 minutes or until cheese is melted.

In the meantime make the dressing by mixing together sour cream, yogurt, gherkins, dijon, lemon juice and zest. 

Heat a non-stick pan on medium heat, add a drizzle of olive oil and lightly cook the butter beans and green beans for 3 minutes.

Once potatoes are out of the oven toss together the potatoes, beans, spring onion and dressing in a bowl. Season according to taste.

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