Cooked Broccoli Salad Healthier Alternative To Potato Salad Recipes

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I CAN'T BELIEVE IT'S NOT POTATO SALAD!



I Can't Believe It's Not Potato Salad! image

Provided by Cooking Channel

Time 3h35m

Yield 10 servings

Number Of Ingredients 15

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1/2 envelope dry ranch dressing/dip mix
2 tablespoons fat-free non-dairy liquid creamer
Salt
1 cup diced red onion
2 celery stalks, diced
6 hard-boiled egg whites, chilled and chopped
3 tablespoons seasoned rice vinegar
1/4 cup chopped chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley, plus more, for serving, optional
Paprika, for serving, optional

Steps:

  • Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
  • Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
  • To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
  • Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

COOKED BROCCOLI SALAD (HEALTHIER ALTERNATIVE TO POTATO SALAD)



Cooked Broccoli Salad (Healthier Alternative to Potato Salad) image

This salad is so simple and delicious. This is always a hit on BBQ parties and a great way to 'smuggle' iron rich broccoli into your diet. Make sure that your broccoli is not overcooked or your salad wil turn into a paste. Serve with crusty bread. cooking time includes chilling time

Provided by Natalia 3

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked broccoli (coarsely chopped)
1 cup sweetcorn
1 hard-boiled egg (chopped)
1 large red onion (finely chopped)
1 garlic clove (finely chopped)
2 tablespoons flat leaf parsley (finely chopped)
3 tablespoons sour cream
1/2 cup light mayonnaise
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • in a large bowl mix the salt, pepper, garlic, sour cream and mayonnaise then add the remaining ingredients , stir well and refrigerate for at least 1h before serving.

Nutrition Facts : Calories 218.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 67.5, Sodium 672.3, Carbohydrate 20.8, Fiber 4.2, Sugar 5.6, Protein 5.5

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

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

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

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Top Asked Questions

How to make potato broccoli salad with vinaigrette?
How to make Potato Broccoli Salad with Vinaigrette. Place the potatoes in a medium saucepan and cover with cold water. Add a teaspoon of salt to the water. Turn the burner on to medium heat. Bring to a boil and cook the potatoes until tender or you can easily pierce them with a fork. This should take about 10-12 minutes.
What is the best way to cook Broccoli and potatoes?
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.
Is broccoli salad healthier than other varieties?
One of the ways this Broccoli Salad recipe is healthier than other versions is by replacing the mayonnaise with Greek Yogurt. Most Broccoli Salad recipes use a combination of mayonnaise and sour cream in the dressing.
How to cook cauliflower and Broccoli for salad?
Add cauliflower and broccoli. Cook until just tender or desired consistency, about 5 to 7 minutes. Drain into a colander and let cool. In a large bowl, mix the rest of the ingredients and add cooked cauliflower and broccoli. Mix well. Adjust the taste. You can eat this salad right away or keep it in your fridge for up to a week.

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