Potato Salad

1kg new season potatoes
sml bunch sugar snap peas, finely sliced
sml bunch string beans, finely sliced
sml bunch mint, finely chopped
sml bunch parsley, finely chopped
1 cup green olives, chopped
¼ cup capers, chopped
1 bunch asparagus, finely sliced
handful borage flowers, to garnish
Halve or quarter the potatoes, depending on their size, drizzle with vegetable oil, salt and pepper. Roast in the oven for 40mins or until cooked.
Lightly pan pry the asparagus, until heated through but still crunchy.
Mix all ingredients together. Toss through dressing.
Garnish with the borage flowers.

!/2 cup mayonnaise
4tbsp Dijon mustard

Mix Together


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