Red Potato Salad with Broccoli
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.
See all recipes for broccoli.
- 1 Pound baby red potatoes
- 1/2 Teaspoon kosher salt, plus more for cooking the potatoes and broccoli
- 1/2 Pound broccoli florets, cut into small pieces
- 1 clove garlic, smashed
- 1 heaping teaspoon Dijon mustard
- 1 Teaspoon brown sugar
- 1/4 Teaspoon freshly ground black pepper
- 1/4 Cup white balsamic vinegar
- 1/4 Cup canola/olive oil blend
- 2 scallions, sliced thinly
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.