Broccoli And Potato Salad Recipe 5

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WARM BROCCOLI AND POTATO SALAD



Warm Broccoli and Potato Salad image

A warm salad that can be enjoyed anytime of the year. Feel free to experiment with the dressing! Stacey

Provided by Stacey Sweet

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato, cut into chunks
1 1/2 cups broccoli
5 tablespoons olive oil
1 onion, cut into thin wedges
12 slices bacon
1 tablespoon white wine vinegar
1 tablespoon coarse grain mustard

Steps:

  • Boil potatoes in salted boiling water for 5 minutes.
  • Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
  • Heat 2 tbsp of olive oil in a pan.
  • Add onion and potatoes and cook for 8-10 minutes or until golden.
  • Cook bacon in frying pan and drain off excess grease with paper towels.
  • Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
  • Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
  • Pour over the vegetables and toss gently to mix.
  • Serve with bacon on top.

Nutrition Facts : Calories 571.2, Fat 47.8, SaturatedFat 12.6, Cholesterol 46.2, Sodium 585.7, Carbohydrate 25.3, Fiber 3.8, Sugar 2.6, Protein 11.4

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

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

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

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.

BROCCOLI AND POTATO SALAD RECIPE - (5/5)



Broccoli and Potato Salad Recipe - (5/5) image

Provided by atxvegn

Number Of Ingredients 9

1-1/2 pounds new or red potatoes
2 cups chopped fresh broccoli
1/3 cup green onions, white & green parts
2 T. olive oil
2 T. balsamic vinegar
1 clove garlic, crushed
2 T. chopped fresh parsley
1/2 t. salt
1/2 t. pepper

Steps:

  • Halve or quarter the potatoes to make bite size pieces. Boil for 10 minutes or until tender. Drain and set aside to cool completely. Steam the broccoli for 2 minutes. Let cool completely. Mix together the potatoes, broccoli, and green onion in a large bowl. In a separate bowl, mix together the olive oil, vinegar, garlic, parsley, salt, and pepper. Pour the dressing mixture of the potatoes and broccoli and mix gently. Refrigerate until ready to serve.

BROCCOLI SALAD V



Broccoli Salad V image

Broccoli, grapes, almonds and bacon are a few ingredients that will makes this wonderful salad a hit at any gathering! Enjoy!

Provided by ROCKETTE

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

8 slices bacon
1 large head broccoli, cut into florets
½ cup red seedless grapes, halved
3 large green onions, chopped
⅔ cup creamy salad dressing
2 tablespoons tarragon vinegar
¼ cup slivered almonds, toasted
½ cup raisins

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl combine the broccoli, grapes and onions.
  • Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 21.3 g, Cholesterol 34.3 mg, Fat 26.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 6.7 g, Sodium 555.3 mg, Sugar 14.4 g

WARM POTATO-BROCCOLI SALAD



Warm Potato-Broccoli Salad image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
  • Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
  • Wash, trim and cut scallion into small pieces.
  • As soon as potatoes and broccoli are cooked, drain and set aside.
  • In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams

SKINNY BROCCOLI-RANCH POTATO SALAD



Skinny Broccoli-Ranch Potato Salad image

83% less sat fat • 100% less cholesterol than the original recipe. Everyone at the picnic will gather around this flavor-packed summer salad. The ranch dressing adds a delicious zip to the veggie mixture.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h30m

Yield 8

Number Of Ingredients 7

1 1/2 pounds round red potatoes
1 package (12 oz) frozen whole green beans
1 cup fresh broccoli and/or cauliflower florets
1/2 cup coarsely shredded carrot
1/2 cup bottled reduced-calorie ranch salad dressing
1/4 teaspoon ground black pepper
Fat-free milk (optional)

Steps:

  • Cut potatoes into 1/2-inch cubes. In a large saucepan, place potatoes; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  • Cook green beans according to package directions. Drain; rinse with cold water and drain again.
  • In a large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 cup, Sodium 220 mg, Sugar 3 g, TransFat 0 g

CHINESE BROCCOLI AND POTATO SALAD



Chinese Broccoli and Potato Salad image

Provided by Marian Burros

Categories     easy, side dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1 pound tiny new potatoes
1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
4 ounces whole red onion
1 large clove garlic
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons dry sherry
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper to taste

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

INSTANT POT® BROCCOLINI AND POTATO SALAD



Instant Pot® Broccolini and Potato Salad image

This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.

Provided by Kim's Cooking Now

Time 30m

Yield 4

Number Of Ingredients 8

4 medium Yukon Gold potatoes, cut into 16 pieces
1 bunch broccolini, stems trimmed
¼ cup extra-virgin olive oil
3 tablespoons fresh-squeezed lemon juice
1 tablespoon minced garlic
1 teaspoon minced fresh oregano
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
  • Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 31.3 g, Fat 14.1 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 477.1 mg, Sugar 2.9 g

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