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
Servings: 8 servings
- 1-1/2 pounds fresh broccoli
- 3 cups cubed new potatoes
- 1 tsp kosher salt
- 1/2 pint cherry tomatoes halved
- 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