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Brussels sprouts and potato salad

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Ingredients for 4 servings:

  • 400 g potatoes
  • 500 g Brussels sprouts
  • 4 eggs
  • 150 g mayonnaise
  • 1 tbsp mustard
  • ½ cup sour cream
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes and cook in salted water for about 15 minutes. Then let them cool, peel them, and slice them. Peel and wash the Brussels sprouts, halve them, and cook them in a little salted water for about 15 minutes. Boil the eggs for 10 minutes, then rinse, peel, and quarter them. For the sauce, mix the mayonnaise with the sour cream and mustard, then season with salt and pepper. Carefully mix the potatoes and Brussels sprouts, pour the sauce over them, and fold in gently. Finally, garnish with the egg quarters and serve lukewarm or cold, as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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