Red Potato Salad with Broccoli

Staff Writer
Red Potato Salad with Broccoli
Red Potato Salad with Broccoli

Candace Conley

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.

4
Servings
236
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Red Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Red Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
14g
21%
Sugar
5g
N/A
Saturated Fat
2g
10%
Protein
4g
8%
Carbs
25g
8%
Vitamin A
89µg
10%
Vitamin B6
0.3mg
14.9%
Vitamin C
64mg
100%
Vitamin E
2mg
10%
Vitamin K
27µg
34%
Calcium
52mg
5%
Fiber
2g
9%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
2mg
9%
Magnesium
44mg
11%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
9%
Phosphorus
115mg
16%
Polyunsaturated
2g
N/A
Potassium
747mg
21%
Riboflavin (B2)
0.1mg
6.5%
Sodium
290mg
12%
Sugars, added
0.7g
N/A
Thiamin (B1)
0.1mg
9.1%
Zinc
0.7mg
4.4%

Around the Web