Ingredients
- 1.5 kg Brushed potatoes (010092)
- 1 dl Oil, rapeseed or olive oil
- 1 dl Lemon juice
- Grated lemon zest from ½ organic lemon
- 1 tsp Dijon mustard
- 1 tbsp Honey
- salt, freshly ground pepper
- 1.5 kg Broccoli, mini florets
- 1 kg Pointed cabbage mix with spring onions
- 300 g Diced red onion
Preparation
Boil and cool the potatoes.
Whisk together oil, lemon juice, lemon zest, mustard, and honey, then season the dressing with salt and pepper.
Toss the potatoes, pointed cabbage salad, red onion, and broccoli with the dressing.
Let the salad rest for at least 30 minutes before serving.
