Chinese Broccoli and Potato Salad

Name: Chinese Broccoli and Potato Salad
Total time: 45 min
Yield: 2 servings
Ingredients: 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

By Marian Burros

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; If the Meal Plan Doesn't Suit, Don't Worry. It's Flexible.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

1pound tiny new potatoes
1pound whole broccoli or 8 ounces ready-cut broccoli florets (3½ to 4 cups)
4ounces whole red onion
1large clove garlic
1tablespoon toasted sesame oil
3tablespoons rice vinegar
1½tablespoons dry sherry
1teaspoon reduced-sodium soy sauce
Freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
Step 3
Mince onion and garlic.
Step 4
In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
Step 5
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.
Step 6
Add onion and garlic to dressing.
Step 7
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.