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Creamy Potato Salad

Creamy Potato Salad recipe image
This Creamy Potato Salad is a hearty and comforting side dish that balances the earthy richness of boiled potatoes with the fresh crunch of broccoli. While traditional potato salads often rely solely on mayo, this variation incorporates vibrant green florets for added texture and nutrition. The dressing is smooth and tangy, coating each piece evenly without being overpowering. It&# 226;ÂÂs an ideal accompaniment for summer barbecues, holiday roasts, or as a substantial lunch box filler. Simple to prepare with pantry staples, this recipe offers a reliable, crowd-pleasing flavor profile that feels both nostalgic and fresh. Serve chilled for the best texture and flavor meld.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 106.7
Dietary: Gluten-free, Vegetarian
Description
This Creamy Potato Salad is a hearty and comforting side dish that balances the earthy richness of boiled potatoes with the fresh crunch of broccoli. While traditional potato salads often rely solely on mayo, this variation incorporates vibrant green florets for added texture and nutrition. The dressing is smooth and tangy, coating each piece evenly without being overpowering. It&# 226;€™s an ideal accompaniment for summer barbecues, holiday roasts, or as a substantial lunch box filler. Simple to prepare with pantry staples, this recipe offers a reliable, crowd-pleasing flavor profile that feels both nostalgic and fresh. Serve chilled for the best texture and flavor meld.
Ingredients
  • 1 pound Potatoes, cubed and cooked
  • 1/2 pound Broccoli, cut into bit
Directions
  1. 1
    Peel and cube the potatoes into uniform 1/2-inch pieces.
  2. 2
    Place potatoes in a pot of salted water and bring to a boil.
  3. 3
    Cook potatoes for 10-12 minutes until tender but firm, then drain well.
  4. 4
    While potatoes cook, steam the broccoli florets for 3-4 minutes until bright green and tender-crisp.
  5. 5
    Rinse broccoli under cold water to stop cooking and drain thoroughly.
  6. 6
    Combine the cooled potatoes and broccoli in a large mixing bowl.
  7. 7
    Add your preferred creamy dressing ingredients (such as vegan mayo, mustard, and vinegar) to the bowl.
  8. 8
    Gently fold the ingredients together until evenly coated.
  9. 9
    Season with salt and pepper to taste.
  10. 10
    Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 106.7kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 25.5mg2%
Total Carbohydrate 23.3g8%
Dietary Fiber 4.0g16%
Sugars 1.9g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, creamy, broccoli, side dish, vegan, easy, comfort food, barbecue, picnic, vegetarian, boiled potatoes, mayo-free, lunch, dinner, family-friendly
Read it online: https://www.chefs-mate.com/recipe/creamy-potato-salad-2/