Taste of Canada

Ingredients

For the Salad

4-5 potatoes, washed and peeled
250 g broccoli florets
250 g cauliflower florets
1 carrot, cut into thin strips
1/2 small cucumber, sliced
75 g radishes, sliced
50 g spring onions, sliced
1 small zucchini, cut into cubes
salt and pepper to taste

For the Dressing

125 g sour cream, yogurt or mayonnaise (or a mixture of them)
2 tsp Dijon mustard
1 garlic clove (minced)
salt & pepper

Preparation

Salad

Cook potatoes in boiling water, cook broccoli, cauliflower and carrots until al dente for 2-3 minutes, then briefly rinse in cold water and set aside.

Cut potatoes into small pieces and put them in a large bowl with the vegetables. Pour the mustard-cream dressing (preparation see below) over the salad and fold in carefully. Season with salt and pepper and refrigerate until ready to eat. Excess dressing can be kept refrigerated for up to a week.

Dressing

Mix all ingredients thoroughly. Season the dressing with spices or herbs as desired. Makes approx. 125 ml of dressing.

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