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
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
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.).
HOT POTATO SALAD
Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
HOT POTATO AND BROCCOLI VINAIGRETTE
Provided by Marian Burros
Categories weekday, salads and dressings, side dish
Time 35m
Yield 3 or 4 servings
Number Of Ingredients 9
Steps:
- Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
- Steam broccoli until just tender; cut into small pieces and keep warm.
- While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 635 milligrams, Sugar 3 grams
BROCCOLI & SWEET POTATO SALAD
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.
Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
HOT POTATO SALAD
Serve a perfect side dish in a snap with this Hot Potato Salad recipe! Our tasty Hot Potato Salad only requires three ingredients and 15 minutes to make.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 3
Steps:
- Toss all ingredients in large bowl.
- Serve warm.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GRANDMA BIRDIE'S BROCCOLI SALAD
This is so good! This broccoli salad recipe comes from my Nana Birdie.
Provided by Audrey
Categories Broccoli Salad
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
- Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
- Remove florets from the ice water and put on paper towels to dry.
- When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 11.5 g, Cholesterol 18.7 mg, Fat 25.3 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 427.4 mg, Sugar 3.9 g
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