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.
2 to 3 Potatoes *about 500g, peeled and cut into bite-size pieces
1 head Broccoli *cut into small florets and pieces
Salt for cooking
2 to 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
- Cook Potato pieces in salted water. When Potato is nearly soft, add Broccoli, cook for a few minutes.
- Meanwhile, combine Pickled Cucumber, Red Onion, Sour Cream and Mayonnaise in a large bowl.
- 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.
- 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.