Sun is shining, spring is in the air and all I want to eat is fresh, colorful, vibrant food.

If you have followed me for a while you know that I love taking advantage, re-using, leftover food, "almost-empty-jars”, recipes from the day before, some leftover vegetables and fruits etc I have in my fridge, and making new delicious recipes out of them! Potatoes is something we very often boil in my home, and sometimes we have leftover potatoes that we don’t know what to make out of. Well, what about a fantastic and fresh potato salad? Add some broccoli to make it more satisfying and top with a lemon and parsley dressing, and you have an incredible side dish or lunch. Love this so much!

THIS RECIPE IS:

• Vegan

• Simple to make

• Can be made with leftover ingredients such as the potatoes and broccoli

• Perfect side dish to a protein source

• A very nice salad to have for a summer barbeque

• Very fresh, vibrant and summery

• The salad can be served both warm or cold, but I prefer when it has cooled a bit.

Fried Potato and Broccoli Salad with Lemon Parsley Dressing

INGREDIENTS:

3 bigger boiled potatoes or 6 smaller new potatoes

250 g boiled broccoli

dairy free butter

Salt and black pepper

1 small scallion

4 tbsp lemon juice

1.5 tbsp olive oil

1 small garlic clove

a small bunch of fresh parsley

Sea salt

HOW TO MAKE:

• If your potatoes and broccoli aren’t boiled since before (leftovers) boil them and let them cool a bit.

• Heat up a frying pan and add some of the butter. Cut the potatoes into squares and fry until golden brown.

• Add the broccoli in bouquets too. Add some salt and a little bit of black pepper. Stir around , fry and then remove from heat and let cool while making the dressing.

• Finely chop the parsley and add into a bowl. Add the lemon juice, olive oil and press a small garlic and add that too. Combine thoroughly to a dressing.

• Place the fried potatoes and broccoli in a bowl. Cut a small scallion (red onion works too) to small pieces and add that too. Top with the lemon dressing and finish with a little bit of sea salt.

• The salad can be served warm or cold, but I prefer when it has cooled a bit.