View the original recipe via:
FILL a large pan with water and salt and bring to a boil. RINSE the potatoes well, we're going to use them with skin. DIVIDE the potatoes into thick slices and COOK them for about 10 minutes, exact time depends on the thickness of the slices.
Meanwhile DIVIDE the broccoli into florets. TRANSFER the potatoes to the clean kitchen towel and let them cool off completely. Bring the water back to a boil and COOK the broccoli florets for a few minutes, exact time depends on the size of the florets.
DRAIN the broccoli and let it cool off completely. PEEL the red onion and chop into half thin rings.
HEAT sunflower oil in a small pan very shortly and ADD the curry powder. This step is important for the texture and taste of the spices. Let the curry-oil cool off completely.
SQUEEZE the juice from the lemon and combine with crème fraîche, pepper and salt. ADD the curry-oil and stir well for a simple dressing. COMBINE potatoes, broccoli and red onion with the curry dressing.
RINSE the apples, remove the core and chop into thin slices. ADD the apples to the salad and finish with croutons. Enjoy!