WARM BROCCOLI AND POTATO SALAD
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
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
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.
BROCCOLI AND POTATO SALAD RECIPE - (5/5)
Provided by atxvegn
Number Of Ingredients 9
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, 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
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
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
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
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
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
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
INSTANT POT® BROCCOLINI AND POTATO SALAD
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
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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