Chinese Broccoli And Potato Salad Recipes

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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.

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

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.

HOT POTATO AND BROCCOLI SALAD



Hot Potato and Broccoli Salad image

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

4 medium potatoes, peeled
2 -3 stalks broccoli, broken into florets
1/4 cup vegetable oil or 1/4 cup salad oil
1/4 cup lemon juice
1/4 teaspoon garlic powder
3/4 teaspoon salt
1 teaspoon dried basil or 1 tablespoon fresh basil
1/4 teaspoon liquid hot pepper sauce
2 green onions, sliced

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.).

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

ASIAN POTATO SALAD



Asian Potato Salad image

Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.

Provided by NainInCandia

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 12

4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 ⅓ cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
⅛ teaspoon dry hot mustard
⅛ teaspoon salt
¾ cup chopped bok choy
1 red bell pepper, seeded and diced
½ cup chopped green onion
¼ cup chopped fresh cilantro

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
  • To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
  • Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g

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

ASIAN BROCCOLI SALAD



Asian Broccoli Salad image

"This nutritious recipe is my favorite potluck contribution," says Florence Hendrickson of Albuquerque, New Mexico. "I lightened it up, and it's tastier than the original!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh broccoli florets
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
Sugar substitute equivalent to 2 teaspoons sugar
1/4 teaspoon pepper
1 tablespoon olive oil
1 jar (4 ounces) diced pimientos, drained
2 tablespoons slivered almonds, toasted

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled., In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend. , Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 327mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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