John Myers
Potato Broccoli Tomato Salad
The perfect potato broccoli tomato salad recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- 1 tablespoon Ground caraway
- 1 kilogram Fresh broccoli
- 10 piece Cherry tomatoes with panicle
- 1 Can Chickpeas
- 2 piece Garlic cloves
- 1 tablespoon Rosemary fresh
- 2 tablespoon Olive oil
- 1 bunch Flat leaf parsley
- Coarse sea salt
- 200 g Sour cream
- 3 tablespoon Balsamic vinegar
- 1 tablespoon Strawberry vinegar
- 1 tablespoon Worcester sauce
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Tomato ketchup
- 1 tablespoon Honey
- Pepper from the grinder
- Coarse sea salt
- Peel the potatoes and cut into wedges. Preheat the oven to 200 ° C top / bottom heat. Place the potato wedges on a baking sheet and sprinkle with chopped garlic, caraway seeds and rosemary. Drizzle with olive oil and mix. Bake everything in the oven for 30 minutes.
- Cut the florets from the broccoli and set aside. Peel the stems and remove the woody end and cut into pieces approx. 1 x 1 cm. Bring the water with plenty of salt to the boil and cook the broccoli stalks. Now drain the chickpeas and rinse thoroughly. After cooking for 5 minutes, add the chickpeas and broccoli florets to the boiling water and cook for another 5 minutes. Then drain and chill with cold water.
- .In the meantime, quarter the tomatoes and coarsely chop the parsley. And mix the dressing: Simply mix the sour cream with tomato ketchup, honey, balsamic vinegar, strawberry vinegar, Worcester sauce and olive oil and season with salt and pepper.
- Now mix the cooked vegetables with the tomatoes and the baked potatoes and sprinkle with the chopped parsley. Serve the whole thing with the dressing. We had grilled chicken legs with it.
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