Method
Bring the potatoes to the boil in a pan of salted water, simmer until tender then drain
Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and broad beans, remove from the heat and leave for 2 minutes if frozen, drain and rinse under cold water. Shell the braod beans then set aside. In a large bowl mix the mayo, pesto and lemon juice until combined, season with black pepper, add the potatoes while still warm and mix well to coat. Stir in the beans and basil leaves once cooled.
Ingredients
- 750g (1lb 10oz) baby new potatoes
- 125g (4½ oz) shelled edamame beans
- 125g (4½ oz) peas
- 175g (6oz) baby broad beans
- 2tbsp mayonnaise
- 3tbsp fresh pesto
- ½ tbsp lemon juice
- large handful basil leaves
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
Plant trees for pollinators in need this spring with the Woodland TrustTheir easy-to-use and affordable packs will help you support our ecosystem
-
Heidi Klum's glamourous nails prove that this modern trend is in for spring 2024Heidi Klum's chrome nails just solidified the gleaming trend for spring/summer 2024 - and they're surprisingly easy to recreate...
-
Monty Don shares his sentimental top tip for floral success this springThe king of gardening, Monty Don, has imparted his knowledge on how best to sow your garden seeds this spring
