Crunchy potato salad

(serves 3 as a side)

INGREDIENTS

  • 1 tsp mustard

  • 3 large potatoes

  • 2 eggs

  • Black pepper and salt

  • 3 spring onions

  • 1 pack tenderstem broccoli

  • ½ pack – 100g mangetout peas

  • 1 tblsp sunflower seeds

  • 1 tblsp pumpkin seeds

  • 1 tblsp toasted almonds

  • 2 tsp dried dill

  • 1 red pepper

  • Mayonnaise or humus (both taste great)

METHOD

  1. Clean the potatoes, chop in half and boil them in a pot on the stove for about 25minutes, until cooked and soft when poked with a fork, it is up to you individually if you want to peel them or not before boiling as some people prefer the softer peeled potatoes,

  2. While they are cooking, place the eggs in a pot and run warm water over them, (if you pour boiling water into the pot of raw eggs, they might crack and then not cook properly) place the pot on the stove and boil for 10 minutes, they should now be hard boiled, remove from the pot with a spoon, and run under cold water to help cool them down, so they can be peeled, then chop into small pieces and set aside,

  3. Once the potatoes are cooked, drain and chop into smaller bitesize pieces, careful as they will be really hot, place into a large bowl along with the chopped eggs,

  4. Boil or steam the broccoli and mangetout peas for about 4 minutes, until just cooked, then chop into pieces and add to the potato bowl,

  5. Cut up the red pepper into small pieces, remove the seeds and add to the potato bowl, then discard the ends and soft top leaves of the spring onions, chop and add to the bowl too,

  6. Sprinkle with the nuts and seeds then mixed in your preferred choice of mayonnaise or humus and season with dill, salt and pepper, I personally think it tastes better with lots of black pepper, add the mustard and gently mix everything well together,

  7. Let it sit in the fridge for an hour to chill before serving, enjoy as a side with any main dish (great for bbq’s!)

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