Red Potato Salad with Broccoli

Red Potato Salad with Broccoli
Staff Writer
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
254
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.

Nutritional Facts

Total Fat
6g
9%
Sugar
27g
30%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
51g
39%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
19mg
25%
Calcium, Ca
105mg
11%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
2mg
1%
Phosphorus, P
37mg
5%
Selenium, Se
1µg
2%
Sodium, Na
1311mg
87%
Water
9g
0%

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.