Hot Potato And Broccoli Salad

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Servings: 6 Difficulty: Intermediate
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Savory warm salad with tender potatoes and crisp broccoli in a spicy lemon dressing
Hot Potato and Broccoli Salad recipe image
Hot Potato and Broccoli Salad recipe image
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Hot Potato And Broccoli Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 230.9

Description

This comforting Hot Potato and Broccoli Salad offers a unique twist on traditional cold salads by serving the vegetables warm. The potatoes are boiled until tender and then tossed with fresh broccoli florets while still hot, allowing them to absorb the vibrant flavors of the dressing. A blend of vegetable oil, fresh lemon juice, garlic powder, and a kick of liquid hot pepper sauce creates a bright, aromatic coating. Finished with fresh basil and sliced green onions, this dish balances earthy potato notes with the slight bitterness of broccoli and a zesty heat. It is an excellent side dish for picnics, potlucks, or as a hearty addition to a light lunch. The warmth enhances the textures, making the broccoli tender-crisp and the potatoes creamy. Simple ingredients come together quickly for a satisfying, vegan-friendly meal that is both nutritious and flavorful. Serve immediately for the best texture and taste experience.

Ingredients

Directions

  1. Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for about 15 minutes, or until tender but still firm.
  2. In the last 3 minutes of cooking the potatoes, add the broccoli florets to the same pot to blanch them. Drain the potatoes and broccoli thoroughly in a colander.
  3. While the vegetables are still hot, transfer them to a large mixing bowl. This helps them absorb the dressing better.
  4. In a small bowl, whisk together the vegetable oil, lemon juice, garlic powder, salt, and liquid hot pepper sauce until well combined.
  5. Pour the dressing over the hot potatoes and broccoli. Toss gently but thoroughly to coat all vegetables evenly.
  6. Stir in the chopped fresh basil and sliced green onions.
  7. Serve the salad immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 230.9kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 21.9g8%
Dietary Fiber 3.1g13%
Sugars 2.9g
Protein 2.6g6%

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

Note

For best flavor, ensure the potatoes and broccoli are hot when you add the dressing. The heat helps open up the starches and cell walls, allowing the flavors to penetrate deeper.

You can adjust the spice level by adding more or less liquid hot pepper sauce according to your preference.

This salad is best served fresh. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold, though the texture of the broccoli may soften further.

Feel free to add other vegetables like bell peppers or carrots for extra color and crunch.

Keywords: potato, broccoli, salad, warm, hot, vegan, lemon, garlic, spicy, side dish, healthy, easy, summer, picnic, green onions, basil, oil, dressing
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