Potato Broccoli Salad with Vinaigrette is a lighter, delicious, and healthy change from classic or traditional potato salad. The addition of broccoli and cherry tomatoes ramps up the nutrition value, and the use of a tasty vinaigrette instead of mayonnaise and eggs reduces the calorie count. In fact, Potato Broccoli Salad with Vinaigrette only has 117 calories per serving, with 55% of the daily Vitamin C requirement, versus classic potato salad which comes in at 306 calories per serving.
It’s spring and Easter is right around the corner. For many families, including mine, Easter and potato salad go together. I can’t imagine an Easter brunch or dinner without a large bowl of classic potato salad sitting next to the ham. But this year, I thought I might change things up a bit and serve healthier, lighter Potato Broccoli Salad with Vinaigrette. I’m guessing the ham won’t mind…
Ever wonder where potato salad originated? Or how many types of potato salad there are? How about how many calories are in potato salad and whether potato salad is healthy and nutritious? Are you looking for a great potato salad recipe that doesn’t include mayonnaise or eggs, or want to learn how to make a different yummy type of potato salad? Well, you have come to the right place!
According to the Potato Goodness Website, “Potato Salad was first introduced to Europe from the New World by Spanish explorers in the 16th century. These early potato salads were made from boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers.”
There are many different variations of potato salads. Food Network alone lists over 50 different types, including German Potato Salad, Classic Potato Salad, Southern Potato Salad, as well as many types of Sweet Potato Salad.
For classic or southern potato salad, I use Russet potatoes because I like to mash them up a bit. But for this recipe, new potatoes, red potatoes or even Yukon Gold are waxier and hold their shape better. Also, I never peel my potatoes for potato salad, partially because I’m a little lazy, but mostly because I just prefer to leave the peelings on.
The ingredients for Potato Broccoli Salad with Vinaigrette include fresh broccoli, new potatoes, cherry tomatoes, olive oil, cider vinegar, green onions, garlic, lemon juice, kosher salt, black pepper, fresh basil and hot sauce.
Potato Broccoli Salad with Vinaigrette would be a delicious accompaniment to just about any entree: beef, pork, fish, or shellfish; you name it, and this salad would be perfect.
If you like potato side dishes like this one, you might also enjoy these easy and popular recipes: Roasted Sweet Potato Salad, Southern Potato Salad, and Southern Green Beans and New Potatoes.
How to make Potato Broccoli Salad with Vinaigrette
Place the potatoes in a medium saucepan and cover with cold water. Add a teaspoon of salt to the water. Turn the burner on to medium heat. Bring to a boil and cook the potatoes until tender or you can easily pierce them with a fork. This should take about 10-12 minutes. Drain the potatoes and set aside.
Cut broccoli into bite-size florets and steam (see notes below for how to steam broccoli using a microwave or a pan on the stove) until tender-crisp.
To prepare the vinaigrette, combine the olive oil, vinegar, onions, garlic, lemon juice, kosher salt, and hot sauce in a mason jar and shake well.
Pour the vinaigrette over the potatoes while they are still warm and mix well. Add the broccoli and cherry tomatoes and toss gently.
Refrigerate for at least an hour before serving. When ready to serve, garnish with the chopped basil. Enjoy!
*Leftovers should be covered and refrigerated as soon as possible. They should keep in the refrigerator for at least 3-4 days.
To steam broccoli in a microwave, place the broccoli florets and stems in a microwave-safe dish and pour 2 to 3 tablespoons of water over the top. Cover with a dinner plate and microwave on high for 3 minutes. Remove the plate carefully and check to see if the broccoli is tender. It should be bright green and still crisp. It’s better to undercook than overcook it. Microwave for additional 1-minute bursts, if necessary.
To steam broccoli on your stove, fill a medium-size saucepan with a few inches of water and insert a steamer basket. If you don’t have a steamer basket, you can use a metal colander. Be sure the water does not touch the bottom of the steamer basket. Bring the water to a simmer over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 minutes or until tender but still crisp and bright green. Don’t overcook.
This recipe for Potato Broccoli Salad with Vinaigrette was adapted from a recipe for Potato-Broccoli Vinaigrette from the cookbook Thymes Remembered.
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From the archives, this recipe was originally published September 16, 2016. This recipe for Potato Broccoli Salad with Vinaigrette was updated with new photos and republished on March 25, 2018.
Potato Broccoli Salad with Vingaigrette
- 1-½ pounds fresh broccoli
- 3 cups cubed new potatoes
- 1 teaspoon kosher salt
- ½ pint cherry tomatoes halved
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 green onions or scallions minced
- 1 clove garlic minced or grated
- 1 teaspoon kosher salt
- ⅛ teaspoon hot sauce
- 1 tablespoon fresh basil chopped
- Put the potatoes in a medium saucepan and cover with cold water. Add about a teaspoon of salt to the water. Turn the burner on to medium heat. Bring to a boil and cook the potatoes until tender, which should take about 10 minutes. Drain.
- Cut broccoli into bite-size florets and steam (see notes below for how to steam broccoli using a microwave or a pan on the stove) until tender-crisp.
- To prepare the vinaigrette, combine the olive oil, vinegar, onions, garlic, lemon juice, kosher salt, and hot sauce in a mason jar and shake well.
- Pour the vinaigrette over the potatoes while they are still warm and mix well. Add the broccoli and cherry tomatoes and toss gently.
- Refrigerate for at least an hour before serving. When ready to serve, garnish with the chopped basil. Enjoy!
- *Leftovers should be covered and refrigerated as soon as possible. They should keep in the refrigerator for at least 3-4 days.
I loved this recipe – especially the vinaigrette. It is so light. Our family go-to has always been with mayo, celery, eggs, etc. This is great and I have used the vinaigrette multiple times for other salads.
I usually just make the old family recipe potato salad (with mayo, celery, eggs and vinegar). THIS.. is awesome. I loved it. So light, but so flavorful. Great recipe.