Hot Potato & Broccoli Salad

This Hot Potato and Broccoli Salad is a delightful twist on traditional cold salads, offering warm, tender potatoes paired with crisp-tender broccoli florets. The dish is brought together by a bright, zesty dressing made from fresh lemon juice, vegetable oil, and aromatic garlic powder. A hint of basil adds a fragrant herbal note, while liquid hot pepper sauce provides a gentle, warming kick that complements the earthy vegetables perfectly.

Cooking Method: Boiling

Cuisine: Vietnamese

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 242.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Hot Potato and Broccoli Salad is a delightful twist on traditional cold salads, offering warm, tender potatoes paired with crisp-tender broccoli florets. The dish is brought together by a bright, zesty dressing made from fresh lemon juice, vegetable oil, and aromatic garlic powder. A hint of basil adds a fragrant herbal note, while liquid hot pepper sauce provides a gentle, warming kick that complements the earthy vegetables perfectly.

Ingredients

4 ea Potatoes, medium, peeled
1 ea Bunch broccoli, broken florets
1/4 cup Vegetable or salad oil
1/4 cup Lemon juice
1/4 teaspoon Garlic powder
3/4 teaspoon Salt
1 teaspoon Basil
1/4 teaspoon Liquid hot pepper sauce
2 ea Green onions, sliced

Directions

1
Peel the potatoes and cut them into uniform 1/2-inch cubes to ensure even cooking.
2
Break the broccoli into small, bite-sized florets and trim any tough ends from the stems.
3
Place the potato cubes in a medium saucepan and cover with cold water. Bring to a boil over high heat.
4
Reduce heat to medium and simmer the potatoes for about 10 minutes, or until they are just fork-tender but still firm.
5
During the last 3 minutes of potato cooking, add the broccoli florets to the same pot to steam briefly.
6
Drain the potatoes and broccoli thoroughly in a colander. Return them to the hot pot or transfer to a large serving bowl.
7
In a small bowl, whisk together the vegetable oil, lemon juice, garlic powder, salt, basil, and liquid hot pepper sauce until emulsified.
8
Pour the dressing over the hot potatoes and broccoli while they are still warm to help absorb the flavors.
9
Add the sliced green onions and toss everything gently until evenly coated.
10
Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 242.8kcal

% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 3675.1mg154%
Total Carbohydrate 24.7g9%
Dietary Fiber 3.8g16%
Sugars 3.7g
Protein 3.4g7%

* 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 results, cut the potatoes into even sizes so they cook uniformly.

You can substitute fresh basil leaves for dried basil if available; use about 1 tablespoon of chopped fresh basil instead of 1 teaspoon dried.

Adjust the amount of liquid hot pepper sauce to suit your preferred heat level. Start with less if you are sensitive to spice.

This salad tastes great served warm, but it can also be enjoyed at room temperature or chilled. If serving cold, allow it to cool completely before refrigerating.

To store leftovers, place in an airtight container in the refrigerator for up to 3 days. The flavors may meld further overnight.

Keywords: potato, broccoli, salad, warm, lemon, garlic, vegan, side dish, healthy, easy, quick, vegetarian, dinner, lunch, picnic, gluten-free, basil, pepper, fresh, vegetable

Read it online: https://www.chefs-mate.com/recipe/hot-potato-broccoli-salad/