Tenderstem® Potato Salad


Created by Silvia Mariani


I love to try new recipes, I rarely cook the same thing twice (unless it's incredibly tasty!)

  • Created by Silvia Mariani
  • 15 mins preparation
  • 20 mins cooking
  • Serves 2

Potato salad with mustard and walnut mayonnaise and Tenderstem® broccoli

  • Tenderstem® broccoli
  • Wholegrain mustard
  • Cider vinegar
  • Walnuts
  • Mayonnaise
  • Potatoes
  1. Boil peeled potatoes in salted water until done. Cool to room temperature.

  2. Place diced potatoes in large bowl. Mix mayonnaise, cider vinegar, wholegrain mustard, salt and crushed walnuts in another bowl, then pour on the poatoes and mix well. Blanch the Tenderstem® broccoli for 4 minutes and immediately transfer to a bowl of icy water. Drain and add to the to potatoes . Serve with toasted sourdough bread.