Hot Potato And Broccoli Vinaigrette Recipes

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HOT POTATO AND BROCCOLI VINAIGRETTE



Hot Potato and Broccoli Vinaigrette image

Provided by Marian Burros

Categories     weekday, salads and dressings, side dish

Time 35m

Yield 3 or 4 servings

Number Of Ingredients 9

1 pound tiny new potatoes
1 pound broccoli, trimmed and broken into flowerets
1/3 cup olive oil
5 tablespoons cider vinegar
1 clove garlic, finely minced or pressed
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Salt and freshly ground black pepper to taste
2 green onions, finely sliced

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

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.).

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