Classic potato salad is a fan favourite around the world and everyone has their own take on it, so here’s mine. I wanted the flavours of a classic potato salad but I don’t want to always eat potatoes, so wanted to make a lighter and healthier option. Cauliflower is a great substitute for potatoes and then works well with broccoli and so you don’t miss the taste of the classic all you have to do is make a traditional dressing. Add in some bacon, egg and a few other goodies and well you have just created one yummy salad the whole family will enjoy.
Cut broccoli and Cauliflower into mini florets.
Blanch broccoli and Cauliflower separately in boiling water and then tip into ice water to cool so it stays a vibrant colour.
Chop the bacon, onion and mushrooms. Add to a frying pan and cook until softened and starting to caramelise.
Cook corn in the microwave and cut the remaining ingredients.
Add all the ingredients apart from the mayonnaise and mustard to a medium mixing bowl and mix to combine.
In a separate bowl mix the mustard and mayonnaise together.
Add mayonnaise mixture to the salad and mix until well combined. Season to taste.
Broccoli and Cauliflower salad
Makes about 3 cups
½ head of cauliflower, cut into mini florets
½ head of broccoli, cut into mini florets
1 medium red onion, sliced
4 flat mushrooms, diced
1 hard boiled egg, diced
5 cornichons, diced
2 rashers streaky bacon, diced
½ cup frozen corn
2 tsp wholegrain mustard
½ cup mayonnaise
¼ cup flat leaf parsley, finely chopped
1 spring onion, finely chopped
Salt and pepper
Place a small saucepan of water over a high heat and bring to the boil. Add the cauliflower florets to the water and blanch for 1 minute, then quickly remove florets from the water and straight into ice cold water. Do the same with the broccoli but only blanch for 30 seconds and dunk into the same ice water as the cauliflower. Set aside to cool.
Heat a medium sized frying pan over a medium heat with 2 tbsps olive oil. Add the red onion, bacon and mushrooms and fry for about 5 minutes or until bacon starts to caramelise, onions are translucent and mushrooms have softened. Remove from the heat and set aside to cool.
Meanwhile add frozen corn to a ramekin and microwave on high for 1 minute. Strain the cooled broccoli and Cauliflower and add to a medium mixing bowl.
Add in the bacon mixture, spring onions, egg, cornichons, corn and parsley and mix gently to combine.
In a separate bowl add mayonnaise and mustard and mix together to combine. Pour mayonnaise mixture over the salad and mix to combine and all the salad is coated evenly with the dressing.
Season with salt and pepper to taste and serve.
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