Cooked New Potatoes, broccoli and cherry tomatoes in a white serving bowl for Potato Broccoli Salad with Vinaigrette
Print Recipe
5 from 4 votes

Potato Broccoli Salad with Vingaigrette

Potato Broccoli Salad with Vinaigrette is a light, delicious, and healthy change of pace from classic or traditional mayonnaise-based potato salad. Coming in at only 117 calories versus 360 calories for regular potato salad, Potato Broccoli Salad is full of vitamin-rich broccoli and cherry tomatoes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American, Southern
Keyword: potato brocoli salad recipes, recipes for vegetable side dishes
Servings: 8 servings
Calories: 117kcal
Author: Sharon Rigsby


  • 1-1/2 pounds fresh broccoli
  • 3 cups cubed new potatoes
  • 1 tsp kosher salt
  • 1/2 pint cherry tomatoes halved

Vinaigrette ingredients

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp lemon juice
  • 2 green onions or scallions minced
  • 1 clove garlic minced or grated
  • 1 tsp kosher salt
  • 1/8 tsp hot sauce
  • 1 Tbsp 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.


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 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 under-cook than overcook it. Microwave for additional 1-minute increments 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.


Calories: 117kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 173mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 45.4mg | Calcium: 30mg | Iron: 0.5mg