Brussels Sprouts Potato Salad




  • 20 Brussels sprouts
  • 2 medium potatoes
  • 1/2 bunch of parsley
  • 1/2 bunch dill
  • 1 branch of fresh basil
  • 2 spring onions
  • 2 boiled eggs

For the sauce:

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons mustard
  • 1 tablespoon mayonnaise (or cream cheese too)
  • Grated rind of 1 lemon
  • sea ​​salt
  • 1 teaspoon cumin

For the top:

  • Red pepper


After washing and drying the potatoes thoroughly, transfer them to the pot as a whole without peeling the skin. Add enough water to double over. Let the potatoes boil. Boil until soft and remove from heat.

Transfer all the ingredients for the sauce into a small jar. Close the lid and shake.

After cutting the Brussels sprouts in half, separate the leaves from the leaves. Heat the olive oil in a pan and fry the Brussels sprouts until soft. After washing and draining the greens, finely chop.

With the help of a jar, crush the potatoes so that they do not disperse in one go and transfer them to a large bowl. Mix the potatoes with the Brussels sprouts. Pour the sauce while the vegetables are still hot. Add finely chopped greens and mix. Add the sliced eggs last and serve with a sprinkle of chili flakes on top.

Popular posts from this blog

Makdous (Syria)

BRAIN EGG

Curry (India-Thailand)