Name: DON Salami, Broad Bean and Potato Salad
Prep time: 10 min
Cook time: 5 min
Ingredients: 2kg pink fir apples or kipfler potatoes; 1.2kg fresh broad beans, shelled; 400 grams of thick cut DON Hungarian salami (or use DON Hot Hungarian for an extra spicy flavour); 1 small Spanish onion finely diced; 1/2 clove garlic, crushed; 1 tbs wholegrain mustard; 1 tbs red wine vinegar; 1 cup of English spinach leaves; 20 ml extra virgin olive oil; 2 tsp finely chopped mint; 2 tsp of finely chopped coriander; 1 shallot finely cut on an angle

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Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool
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
In a bowl place the potatoes, broad beans, DON Hungarian salami, and the remaining ingredients and lightly toss together to evenly combined
Season with salt and pepper and serve

Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool
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
In a bowl place the potatoes, broad beans, DON Hungarian salami, and the remaining ingredients and lightly toss together to evenly combined
Season with salt and pepper and serve

Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool
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
In a bowl place the potatoes, broad beans, DON Hungarian salami, and the remaining ingredients and lightly toss together to evenly combined
Season with salt and pepper and serve

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