Broccoli, Egg & Potato Salad

Name: How to cook Broccoli, Egg & Potato Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Broccoli, Egg & Potato Salad

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.

Ingredient

Food ration :

4 servings

2-3

Potatoes *about 500g, peeled and cut into bite-size pieces

1 head

Broccoli *cut into small florets and pieces

2-3

Boiled Eggs

1/4

Red Onion *finely chopped

Pickled Cucumber *about 60g, finely or coarsely chopped

4 tablespoons

Sour Cream

4 tablespoons

Japanese Mayonnaise

Cooking instructions

* Step 1

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

* Step 2

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

* Step 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.

* Step 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.

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