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.


4 Servings


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

  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.