Why My Famous Potato Salad Is EXTRA HEALTHY! 🥔🥦

My famous (alright, not quite famous, but it should be 😋) potato and broccoli salad contains cooked broccoli, which is a source of glucosinolates, which your body can turn into sulforaphane
— a powerful compound linked with detoxification, anti-inflammatory support,
hormone balance, and even anti-cancer pathways.

But here’s the catch:
Broccoli needs an enzyme called myrosinase to make sulforaphane — and this
enzyme is easily destroyed by heat. So cooked broccoli alone produces far less
sulforaphane. 🥲

The mustard seeds in the potato salad dressing from my super potato salad recipe, contain active myrosinase.

When you mix mustard seeds into your dressing and toss it with warm or
cooked broccoli:
1. The mustard’s myrosinase reactivates the sulforaphane pathway
2. Your cooked broccoli suddenly behaves like raw broccoli again (in terms of
sulforaphane creation!)
3. You get the best of both worlds — beautifully cooked broccoli + full
phytonutrient benefits

It’s genuinely one of the healthiest ways to eat cooked broccoli.

The salad is basically “sulforaphane‑enhanced broccoli.”

This is why recipes that combine cooked brassica vegetables — such as
broccoli — with mustard, radish, or wasabi are so strongly supported in
nutritional science. 🥔🥦🥔🥦

👉 View the recipe

👉 Sulforaphane blog