I came up with this salad to enjoy raw broccoli more. Its not my favorite thing to eat raw, seems kind of dry. I was tired of parboiling for all my salads. 

 

In this salad the fingerlings are lightly boiled. By that I mean they are cooked through but at a low rolling boil so their outer skins and texture remain firm.

 

I love the texture of the crisp and fibrous broccoli against the smooth firm potato. The celery and relish give another dimension to crisp in the equation, while the egg and fishcake mirror the potato. To make this vegan omit the egg and fishcake, it will taste fine without it. To make this vegetarian for those who eat eggs, just remove the fishcake.  

 

1  or  2 shredded carrots

2 chopped hard boiled egg

1 cup chopped celery 

1/4 c chopped fish cake

2 cups chopped broccoli

4 cups boiled fingerlings, chopped into large chunks

 

dressing

scant 1 Tablespoon worcestershire 

2 T mustard

2 T relish

4 T veganaise

salt, pepper, spike

 

Throw all of your salad ingredients into a big bowl. It needs to have some space for turning/stirring the ingredients .

 

measure your dressing ingredients overtop of your salad ingredients. If you want a drier mixture use less, if you want wetter use more. I start off with 2 tablespons of veganaise and add from there. Then stir, and sprinkle your salt, pepper, spike overtop and taste. When it is to your liking serve. 

 

This salad keeps well with the dressing on. I make it on weekends to pack in lunch.