Creamy Broccoli and Potato Salad
A Light and Wholesome Meal! Creamy Broccoli and Potato Salad Recipe
Worried that your family doesn’t enjoy healthy broccoli? This recipe is the perfect solution! Create a delightful salad featuring tender, boiled potatoes, nutrient-rich broccoli, and flavorful hard-boiled eggs. It’s a light yet satisfying meal, ideal for a quick lunch or a refreshing dinner when you’re craving something wholesome. Easy to make with simple ingredients, anyone can try this recipe!
Key Ingredients
- 1 medium potato
- 1 head of broccoli
- 3 hard-boiled eggs
- 3 Tbsp mayonnaise
- 1 Tbsp whole grain mustard (or Dijon mustard)
- 2 Tbsp vinegar
- 1 Tbsp plum extract (or honey)
- 1 Tbsp corn syrup (or honey)
- 1/4 tsp herb salt
- 1/4 small onion
Cooking Instructions
Step 1
First, peel the potato and cut it into approximately 2cm cubes. In a pot, add enough water to cover the potatoes, along with 1/2 Tbsp of salt. Once the water is boiling vigorously, add the cubed potatoes and boil for about 15-20 minutes until they are tender and fluffy. Drain the potatoes thoroughly in a colander. Boiling them until tender prevents them from breaking apart when mashed.
Step 2
Prepare the broccoli head. Remove any tough leaves attached to the stem and trim any unsightly parts with a knife. Cut the thick stem into bite-sized cubes, and then break or cut the florets into smaller, manageable pieces.
Step 3
You can reuse the water from boiling the potatoes (or use fresh water). Bring the water to a rolling boil again, add a pinch of salt, and first add the broccoli stems. Blanch them for about 1 minute. The stems are firmer, so they benefit from being cooked slightly longer.
Step 4
Once the stems are slightly tender, add all the broccoli florets to the boiling water. Continue to blanch for another 1-2 minutes. Be careful not to overcook the broccoli, as it can become mushy. Stir occasionally to ensure even cooking.
Step 5
When the broccoli is cooked to your liking, immediately remove it from the pot and rinse under cold running water to cool it down. This step helps maintain its vibrant green color and crisp texture. Drain the broccoli thoroughly in a colander.
Step 6
Prepare your three hard-boiled eggs. Carefully separate the egg whites from the yolks. Roughly chop the egg whites into pieces about 1-1.5 cm in size.
Step 7
Now, let’s make the salad dressing. In a bowl, add the 3 egg yolks, 3 Tbsp mayonnaise, 1 Tbsp whole grain mustard, 2 Tbsp vinegar, 1 Tbsp plum extract, 1 Tbsp corn syrup, and 1/4 tsp herb salt. Finely mince 1/4 of a small onion and add it to the bowl. Using a spoon or fork, mash the egg yolks and mix all the ingredients together until a smooth, creamy dressing is formed. The finely minced onion adds a pleasant texture and flavor.
Step 8
It’s time to combine all the prepared ingredients! In a large bowl, add the blanched broccoli, boiled potatoes, and chopped egg whites. Pour the prepared yolk dressing over the ingredients. Gently toss everything together, ensuring the dressing evenly coats all the components. Avoid mixing too vigorously to prevent the ingredients from breaking apart.
Step 9
Your delicious Broccoli and Potato Salad is ready! Serve it attractively on a plate. For an extra rich flavor, you can also mix in the mashed egg yolks. Enjoy it as a hearty breakfast, a light lunch, or a satisfying meal replacement.
