This potato salad from Brenda Kookt is an ideal, easy meal for a nice summer day. It contains lots of vegetables and is deliciously fresh thanks to the dressing with low-fat cottage cheese. We roast the cauliflower and broccoli in the oven, together with the boiled potatoes, this makes a tasty base for the salad. Red onion, boiled egg and mackerel complete it.

1. Preheat the oven to 200 degrees and line a baking tray with baking paper.
2. Divide the cauliflower florets and broccoli florets between the baking tray. Sprinkle with pepper and drizzle with olive oil. Roast the vegetables in the oven for 30 minutes. After this, let the roasted vegetables cool down.
3. Cook the baby potatoes in plenty of water until tender. Hard-boil the eggs in another pan of water. Immerse the eggs in cold water and peel them. Then cut into wedges.
Make the dressing by mixing the cottage cheese with mustard, honey and red wine vinegar. Season with pepper.
5. Mix the dressing through the potatoes and roasted vegetables. Then stir the red onion and ¾ of the mackerel, ¾ of the wedge of boiled egg through the salad. Garnish the salad with the remaining mackerel and egg wedges.

Tip:
You can very well make the potato salad ahead of time. Leftovers work well for lunch, or as a side dish at the barbecue, for example.

This recipe is part of week menu 2.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.