Warm Potato-Broccoli Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces new potatoes
- 16ounces whole broccoli or 8 ounces ready-cut broccoli florets (3½ to 4 cups)
- 1large scallion
- 2teaspoons toasted sesame oil
- 2tablespoons rice vinegar
- ⅛teaspoon salt
- Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
217 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
- Step 2
Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
- Step 3
Wash, trim and cut scallion into small pieces.
- Step 4
As soon as potatoes and broccoli are cooked, drain and set aside.
- Step 5
In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Private Notes
Comments
some specifics might help....does "cook" mean "bring to a boil and boil for 5 minutes"? I sure hope so!
Unfortunately we didn’t enjoy this recipe and felt like it lacked flavour. Other than the tang of the vinegar, it was bland.
Another nice dressing for this is 1/3 cup diced red onions marinated in 3 T red wine vinegar, 2 tsp dijon mustard, 2 T olive oil in a bowl. Toss the cooked potatoes in this while still warm.
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