Salami, Broad Bean and Potato Salad

Ingredients

  • 400 grams of thick-cut DON® Hungarian salami
  • 2kg kipfler potatoes
  • 1.2kg fresh broad beans, shelled
  • 1 small Spanish onion, finely diced
  • ½ clove garlic, crushed
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 1 cup of English spinach leaves
  • 20ml extra virgin olive oil
  • 2 tsp finely chopped mint
  • 2 tsp coriander, finely chopped
  • 1 shallot finely cut on an angle

Salami, Broad Bean and Potato Salad

A refreshing twist on the classic potato salad. This dish is a perfect complement to a summer barbeque or even on its own!

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Method

  1. Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool.
  2. Add the broad beans to a large pan of boiling water, simmer uncovered for 2 minutes then drain. Place in a bowl of iced water then peel away the outer skin of the bean. Throw away the skins.
  3. In a bowl place the potatoes, broad beans, DON® Hungarian salami, and the remaining ingredients and lightly toss together until evenly combined.
  4. Season with salt and pepper and serve