Potato Salad with Broccoli and Pistachios
Potato salad with broccoli and pistachios from Spoonsparrow: Broccoli is bursting with secondary plant compounds such as glucosinolates and beta-carotene!
Ingredients
- 600 g Potatoes
- Salt
- 250 g Broccoli
- 1 Carrot
- 125 g mayonnaise
- 100 g Yogurt (3.5% fat)
- 1 splash Lemon juice
- Pepper
- a pinch raw cane sugar
- 4 tbsp canned corn
- 0.5 bunch dill (10 g)
- 40 g pistachios
Instructions
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1.
Cook potatoes in boiling salted water for 20–30 minutes. Then drain, rinse with cold water, peel while still hot and let cool.
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2.
Meanwhile clean, wash broccoli and cut into florets. Wash carrot and finely dice it. Blanch florets and carrot cubes in boiling salted water for 3 minutes, then drain and shock in cold water. Let them dry.
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3.
Slice potatoes. Whisk mayonnaise with yogurt and lemon juice. Season with salt, pepper and sugar. Mix the potatoes with the salad dressing.
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4.
Wash dill, shake off excess water, pluck stems and finely chop. Roughly chop pistachios. Combine broccoli, carrot, corn, dill and pistachios with the potato mixture. Plate the potato salad with broccoli and pistachios on a dish and serve.
