Potato salad with broccolini, eggs and soldiers
A colourful, fresh and satisfying salad, this gorgeous salad is perfect for your next lunch or dinner gathering.
600g small new potatoes, skin on
55ml sunflower oil
1 tablespoon butter
4 slices stale white bread, cut into 2cm strips
100g broccolini, hard stalks removed
1 small brown onion, finely diced
1 gherkin, finely diced
5 sprigs thyme, leaves finely chopped
2 tablespoons white wine vinegar
250g Greek-style yoghurt
1. Scrub the potatoes clean if necessary. Bring a saucepan with salted water to the boil, add the potatoes and cook them for about 17 minutes, or until tender. Drain and leave to cool a little.
2. Meanwhile, put the eggs into a saucepan, fill the pan with cold water and bring to the boil. Boil for 3 minutes for a soft-boiled egg (longer if you prefer). Rinse the eggs under cold running water and peel them.
3. Heat the sunflower oil and butter in a frying pan on medium heat. Put the bread strips into the oil and add a pinch of salt. Fry them for 3 minutes, or until golden brown all over.
4. To make the dressing, stir the onion, gherkin, thyme and vinegar into the yoghurt. Season with salt and freshly ground black pepper.
5. Cut the lukewarm potatoes into wedges and toss them with the broccolini in the dressing. Spread out over a large platter. Halve the eggs. Top the potato salad with the egg halves and the bread soldiers.
Image and recipe from Salads All Year Round by Makkie Mulder (Murdoch Books, RRP $35).