Boiled Almond Potatoes
40 min
Floury, buttery almond potatoes — the classic Norwegian favourite for Christmas dinner and traditional meals. The trick is keeping them just below boiling so they don't fall apart.
norwegianside dishvegetarian
Broccoli and Cauliflower Salad with Creamy Honey Dressing
Perfect alongside ribbe or roast lamb — and it actually gets better if you make it the day before.
Instructions
- 1
Cut the cauliflower and broccoli into small florets. Use the stalks too — peel the thicker ones and trim off the very bottom, which tends to be stringy.
- 2
Toast the pine nuts in a dry frying pan until they turn golden.
- 3
Arrange the cauliflower, broccoli, dried cranberries, and pine nuts on a serving platter — keep them separate if you like, so everyone can take what they want.
- 4
Mix together the mayonnaise, yogurt, honey, and lemon juice, then season with salt and pepper.
Per average serving
310
Calories
kcal
5.9
Protein
g
33.6
Carbs
g
19.3
Fat
g
3.1g
Fiber
25g
Sugar
560mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
310
Calories
kcal
5.9
Protein
g
33.6
Carbs
g
19.3
Fat
g
3.1g
Fiber
25g
Sugar
560mg
Sodium
Tips from the kitchen
- Cut the florets small, roughly bite-sized. Big chunks mean people have to bite through them at the table, and the dressing doesn't coat them as well.
- Watch the pine nuts closely. They go from pale to burnt in about 30 seconds once they start turning. Pull them off the heat as soon as you see colour and tip them onto a plate so they stop cooking.
- Make the dressing the night before if you can. It thickens up nicely in the fridge and the honey blends in more smoothly after a few hours.
- The lemon juice is half a lemon, not half a teaspoon. Squeeze it in gradually and taste as you go, since lemons vary a lot in how tart they are.
- If you're assembling the salad ahead of time, keep the pine nuts separate until serving. They soften up sitting in the dressing and lose that toasty crunch.
Ways to vary it
- Swap the dried cranberries for raisins or dried sour cherries if that's what you have. The sweetness works the same way.
- Sunflower seeds or roughly chopped walnuts can stand in for pine nuts. Toast them the same way, just keep an eye on the walnuts since they burn a bit faster.
- For a sharper dressing, use all Greek yogurt instead of splitting it with mayo. It gets tangier and a little lighter.
Storage & leftovers
Kept in an airtight container in the fridge, the salad holds up well for 2 days. The broccoli and cauliflower stay crisp longer than you'd expect. This doesn't freeze well at all, the texture of the raw veg turns mushy when thawed, so just make what you'll eat.
What to serve with it
Goes well next to ribbe, roast lamb, or any slow-roasted meat where you want something fresh and crunchy on the table. It also works as part of a bigger Christmas spread alongside other cold sides.
UC
By Untrained ChefPublished 24 July 2026
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