Broccoli, Egg & Potato Salad

Name: Broccoli, Egg & Potato Salad
Yield: 4 servings
Cuisine: British
Ingredients: 2-3 Potatoes *about 500g, peeled and cut into bite-size pieces; 1 head Broccoli *cut into small florets and pieces; Salt for cooking; 2-3 Boiled Eggs; Salt & Black Pepper; 1/4 Red Onion *finely chopped; 1 Pickled Cucumber *about 60g, finely or coarsely chopped; 4 tablespoons Sour Cream; 4 tablespoons Japanese Mayonnaise

Hiroko Liston @hirokoliston

Melbourne, Australia

Broccoli is in season. It is delicious and also very cheap. I have been cooking Broccoli almost everyday. Today I added it to everyone’s favourite ‘Egg & Potato Salad’. Broccoli is so good with creamy sauces. With Sour Cream, Egg and Potato, it couldn’t possibly taste bad.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2-3Potatoes *about 500g, peeled and cut into bite-size pieces
1 headBroccoli *cut into small florets and pieces
Salt for cooking
2-3Boiled Eggs
Salt & Black Pepper
1/4Red Onion *finely chopped
1Pickled Cucumber *about 60g, finely or coarsely chopped
4 tablespoonsSour Cream
4 tablespoonsJapanese Mayonnaise

Saved

Steps

1

Cook Potato pieces in salted water. When Potato is nearly soft, add Broccoli, cook for a few minutes.
2

Meanwhile, combine Pickled Cucumber, Red Onion, Sour Cream and Mayonnaise in a large bowl.
3

When Potato and Broccoli are cooked, drain well, especially drain Broccoli well, and add to the bowl. Season with Salt and Pepper, and gently mix to combine.
4

Boiled Eggs can be cut in half or quarters, then mix in salad or just arrange them on top. Sprinkle with extra Black Pepper if you like it, and serve.