Mightymite Potato Salad
SERVINGS
4 (as a side)
PREP TIME
20 mins
COOK TIME
N/A
INGREDIENTS
300g Baby Purple Potatoes cut in half
2 tbls 333s Mightymite
50g Parmesan
2 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
3 333s Gherkins roughly chopped
100ml Sour cream
100ml Greek yogurt
2 tsp Dijon
2 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.
DEMONSTRATION
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