Broccoli and potato salad is a versatile and hearty dish, perfect for picnics, potlucks and summer gatherings. With its blend of flavors and textures, it's sure to be a hit at any occasion. Broccoli and potato salad can be prepared ahead of time, making it an ideal make-ahead dish for busy weeknights. It's also a great way to use leftover broccoli and potatoes. Whether you're looking for a classic recipe or a more modern twist, there's a broccoli and potato salad recipe out there to suit your taste. In this article, we will explore various recipes that showcase the diverse ways to prepare this delightful dish.
Let's cook with our recipes!
BROCCOLI AND POTATO SALAD
Make and share this Broccoli and Potato Salad recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
- mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
- season with salt, pepper and paprika.
- sprinkle with parsley and serve.
CHINESE BROCCOLI AND POTATO SALAD
Provided by Marian Burros
Categories easy, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
- Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
- Mince onion and garlic.
- In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
- About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
- Add onion and garlic to dressing.
- When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 135 milligrams, Sugar 4 grams
HOT POTATO AND BROCCOLI SALAD
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. UPDATE: Having now made the recipe, I've pretty much left it intact. I myself used fresh basil and increased it to about 1 Tbs. I also left the potatoes unpeeled. I personally leave the salt out, but that's because of doctor's orders and most people probably will like it better as is. The original recipe said 1 bunch broccoli, broken into florets, but the updated Zaar computer program won't accept bunch as a measure, so I've changed how that's shown. I don't believe those changes are likely to affect the flavor much, though, so essentially it's the same recipe I started with. Enjoy!
Provided by echo echo
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until tender, then dice; cook broccoli until tender.
- Keep both hot.
- Combine remaining ingredients.
- Bring to boil, stirring.
- Pour over the vegetables and toss gently. (May be served hot or cold.).
STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD
I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.
Provided by Midwest-meets-West-
Categories Yam/Sweet Potato
Time 20m
Yield 2 lunch portions, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
- Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
- Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
- Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
- Serve immediately if serving warm. Or chill and serve cold.
WARM BROCCOLI DI RAPE AND YUKON GOLD POTATO SALAD
Provided by Lidia Matticchio Bastianich
Categories Salad Leafy Green Potato Vegetable Side Quick & Easy Dinner Family Reunion Potluck
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
- Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
- Serve on a big warm platter, or put portions on warm salad plates.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better when boiled and are less likely to fall apart in the salad.
- Cook the potatoes until they are tender, but not too soft: You want the potatoes to be firm enough to hold their shape, but not so hard that they are difficult to chew.
- Let the potatoes cool completely before adding them to the salad: This will help to prevent the salad from becoming watery.
- Use a variety of vegetables: In addition to broccoli and potatoes, you can also add other vegetables to your salad, such as carrots, celery, or peas.
- Use a flavorful dressing: A good dressing will help to bring all of the flavors of the salad together. You can use a store-bought dressing or make your own.
- Garnish the salad with fresh herbs: Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to your salad.
Conclusion:
Broccoli and potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up leftover potatoes and broccoli, and it is also a healthy and affordable option. By following the tips above, you can make a delicious and flavorful broccoli and potato salad that your family and friends will love.
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