Potato salad with broccoli and mint pesto - Janella Purcell

Ingredients

• 1tsp apple cider vinegar
• 1/2 cup Broccoli and mint pesto
• 1 kg (2 lb 4 oz) new potatoes, washed
• 175 g (6 oz/1 cup) fresh broad beans, steamed and peeled
• 2 soft-boiled eggs, halved (optional)
• 80 g (2¾ oz/½ cup) roughly chopped toasted almonds
• 1 tbsp mint, roughly chopped, plus mint leaves for garnish