Here's a healthier version of potato salad that's made with red potatoes and broccoli for extra fiber. A tangy vinaigrette packs enough punch to make anyone forget all about the mayonnaise. Make sure to drain the potatoes and broccoli thoroughly so that they don't turn the dressing watery.
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Place the potatoes in medium-sized, heavy-bottomed saucepan and cover with cold water. Season well with salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until fork tender. Drain and reserve. When cool enough to handle, cut them in half.
Fill another medium-sized saucepan with water. Add salt until the water tastes like the ocean. Bring to a boil. Drop the florets into the boiling water and blanch for 2 minutes. Meanwhile, prepare an ice water bath in a bowl. Remove the florets with a slotted spoon or wire skimmer and immediately place in the ice water bath to stop the cooking process. Drain and reserve. (The florets should still be slightly crunchy.)
In a pint jar or squeeze bottle, combine the garlic, mustard, sugar, salt, pepper, vinegar, and oil and shake well. Pour into a small saucepan and warm over low heat, stirring frequently.
In a large bowl, combine the warm potatoes, broccoli, and vinaigrette and toss to combine. Allow vegetables to marinate in the dressing for 10-15 minutes then drain and transfer to a serving bowl. Top with the scallions and serve warm or at room temperature.