Warm Broccoli And Potato Salad Recipes

HOT POTATO AND BROCCOLI SALAD

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

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.

WARM BROCCOLI AND POTATO SALAD

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.

WARM BROCCOLI AND POTATO SALAD

Steps:

• 1. Steam or boil [or pressure cook] the potatoes until tender. Drain and cut into quarters or thick slices. Toss with the white wine, parsley, and salt and pepper. 2. Steam the broccoli until tender, about five to eight minutes. Meanwhile, make the dressing: Mix together the lemon juice, vinegar, mustard, garlic, and yogurt. Add salt and pepper to taste. Stir in the olive oil [a tablespoon at a time]. 3. Drain the broccoli, refresh under cold water, and toss with the potatoes, dressing, and Parmesan. Serve warm. Recipe By : Main-Dish Salads by Martha Rose Shulman File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

WARM POTATO SALAD

Steps:

• Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
• Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
• While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
• Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
• Peel the eggs and cut in half.
• Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
• This salad is also good served at room temperature.

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM BROCCOLI DI RAPE AND YUKON GOLD POTATO SALAD

Steps:

• Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
• Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
• Serve on a big warm platter, or put portions on warm salad plates.

BROCCOLI AND POTATO SALAD RECIPE - (5/5)

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.

CHINESE BROCCOLI AND POTATO SALAD

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.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.