Ingredients
- —2 eggs
- —100 g broccoli, cut into small florets
- —80 g potato, diced
- —1 tsp olive oil
- —1 tsp lemon juice
- —1 tsp mustard (sugar-free)
- —Pepper, salt
- —(Optional) fresh chives or parsley
Instructions
Boil the potato cubes for 8–10 minutes until tender, drain and let cool slightly.
Cook or steam the broccoli for 5–6 minutes until crisp-tender, then briefly rinse with cold water.
Boil the eggs for 8–9 minutes until hard, peel and chop into pieces.
Mix olive oil, lemon juice, mustard, pepper, and salt to make a dressing.
Gently toss the potato, broccoli, and egg with the dressing.
Serving Tip
A creamy, soft salad with refreshing citrus notes — nutritious yet light. Serve in a shallow bowl or on a plate. Garnish with fresh herbs and an extra drizzle of olive oil. Delicious warm or at room temperature.
Storage Tip
Keeps well for 1 day covered in the fridge. Let it come to room temperature before serving.
RECIPE_ID: eeb0daff...
LAST_UPDATE: 2/18/2026