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Warm Broccoli Potato Salad

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Ingredients
  Potatoes 6 Medium (1 Inch Cubes)
  New potatoes 6 Medium, cut into 1 inch cubes
  Broccoli florets 2 Cup (32 tbs)
  Fresh broccoli florets 2 Cup (32 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  White wine vinegar 3 Tablespoon
  Basil 2 Teaspoon, dried
  Dried whole basil 2 Teaspoon
  Garlic clove 1 Large, minced
  Garlic 1 Clove (5 gm), minced
  Hot pepper sauce 1⁄4 Teaspoon
  Parsley 2 Tablespoon, chopped
  Chopped parsley 2 Tablespoon
  Green onions 2 , sliced
  Salt To Taste
Directions

MAKING
1) In a large saucepan, add water to fill 1-inch. Add in potatoes to the boiling water and cook for about 20 minutes or until tender.
2) Drain the potatoes and cover with a damp, warm towel.
3) In a saucepan, cook the broccoli florets in boiling water for about 1 minute. Immediately drain and tranfer into a bowl of ice cold water. Drain.
4) In a large bowl, add the cooked potatoes and blanched broccoli. Keep .
aside.
5) In a small saucepan, heat oil, juice, vinegar, basil and garlic. Let the mixture come to a boil. Remove the saucepan from the flame. Stir in hot pepper sauce.
6) Immediately pour the sauce over the potato-broccoli mixture. Stir in chopped parsley, onions and salt.
7) Toss well to blend the flavors.

SERVING
8) Serve the Warm Broccoli Potato Salad warm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
21 Minutes

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4.24
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1824 Calories from Fat 308

% Daily Value*

Total Fat 35 g54%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3112.3 mg129.7%

Total Carbohydrates 348 g115.9%

Dietary Fiber 55.8 g223.2%

Sugars 22.8 g

Protein 56 g112.9%

Vitamin A 422.5% Vitamin C 1918.3%

Calcium 100.2% Iron 133.5%

*Based on a 2000 Calorie diet

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Warm Broccoli Potato Salad Recipe