Potato and Broccoli Sprout Salad

Potato and Broccoli Sprout Salad


30 Minutes



For 4 people

  • 4 spring onions, diagonally sliced
  • 1 teaspoon(s) honey
  • 1 pinch(es) Salt and pepper to taste
  • 2 teaspoon(s) wholegrain mustard
  • 0.25 cup(s) sour cream
  • 1 kilo(s) desiree potatoes, peeled
  • 2 tablespoon(s) horseradish cream
  • 125 grams punnet Flowerdale Farm Broccoli Sprouts
  • 6 pieces middle bacon
  • 1 tablespoon(s) olive oil

Adjust Quantity


  1. Steam potatoes until cooked through but still firm.
  2. Allow to cool before cutting the cooked potatoes into 3cm rough cubes. Meanwhile, remove rind from bacon and slice into thin, short strips.
  3. Heat oil in a pan and fry bacon for a few minutes, tossing continuously. Remove and drain bacon pieces on paper towel.
  4. In a large bowl mix together the sour cream, horseradish cream, mustard, honey and salt and pepper until well combined.
  5. Toss potatoes through the mixture until well coated. Add the spring onions, bacon and sprouts and toss lightly. Transfer to a serving bowl and enjoy!