Recipes by Nomvuselelo Mncube
Styling by Robyn Timson Moss
Photographs by Roelene Prinsloo
Potato, broccoli and egg salad
- 600g baby potatoes, halved and some kept whole, for variety
- 400g broccoli florets
- 6 extra-large eggs
- 150ml sour cream
- 200g mayonnaise
- 2 tbsp wholegrain mustard
- handful fresh flat-leaf parsley
- 1 tbsp dried oregano
- salt and freshly ground black pepper, to taste
Cook the baby potatoes in a pot of boiling salted water until soft, about 20 minutes. Add the broccoli florets in the last 5 minutes of the cooking time, to blanch. Remove from heat and transfer to a strainer. Run the veggies under cold water to stop the cooking process. Strain and set aside.
Using the still-warm pot, boil the eggs until hard, about 15 minutes. Drain and run under cold water until cool enough to touch. Peel and chop the eggs, then add to the potato mixture. Set aside until needed.
In a medium bowl, combine the sour cream, mayonnaise, wholegrain mustard, chopped fresh parsley, dried oregano, and salt and freshly ground black pepper. Mix until well combined. Add the mixture to the eggs and veggies, and toss until coated well. Serve immediately.