How did the name of the dish come about, you ask? Well I made this potato salad in my early adulthood and one time I made it when I was in a foul mood and added a lot of black pepper, more than it called for. It was really tasty and I brought it to a house party and called it “Carla’s Angry Potato Salad”.

This is a really simple cold salad that is perfect for our hot spell and quarantine at home. Busy parents (who WFH and HBL!) can make this in the morning and chill it in the fridge for lunch or dinner. You just need three key ingredients - broccoli, potatoes and eggs - for a wholesome delicious dish that even kids love.

Ingredients:

Broccoli - 1 head (cleaned & cut into florets)

Potatoes - 4 medium size (cleaned & boiled)

Eggs - 5 (boiled for 7 mins)

Extra virgin olive oil - 7 tablespoons

Salt - 1 teaspoon

Black pepper - 1 teaspoon

Spring onions - 2 stalks finely chopped (optional)

Method:

- Boil the eggs for 7 minutes, peel them when they have cooled down. Cut the egg white into chunks and put the yolks in a bowl

- Boil the potatoes for 15 minutes or till cooked, peel them when cool. Cut into your preferred sizes
- Boil broccoli for 5 to 7 minutes (depends on how cooked you like them). Strain and cool

- Add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 5 tablespoons of olive oil to the egg yolks and mash them up to make a Mayo-like dressing

- Mix the dressing well with the potatoes, broccoli and eggs
- Season the salad with the remaining 1/2 teaspoon of salt, 1/2 teaspoon black pepper and 2 tablespoons of olive oil, before sprinkling with chopped spring onions
- Chill in the fridge for a delicious cold salad - perfect with sandwiches!

*Tips:

- Replace the broccoli with cauliflower, and use roasted baby potatoes instead of boiled ones.
- You can add chopped ham or bacon bits or finely chopped gherkins or olives for an extra zing!

Recipe courtesy of Carlyn Law, Eattodraw.com.