Hot Potato and Broccoli Salad
Warm, wholesome, and bursting with flavor, this Hot Potato and Broccoli Salad is the ultimate crowd-pleaser and a versatile addition to your recipe collection. Featuring tender baby potatoes and oven-roasted broccoli, this dish is tossed in a zesty homemade dressing of Dijon mustard, white wine vinegar, honey, and fresh garlic for a delightful balance of tangy and savory notes. Chopped parsley adds a vibrant touch, while the warm temperature enhances its comforting appeal. Perfect as a hearty side dish or a satisfying light meal, this salad comes together in just 40 minutes and serves four. Whether you're hosting a dinner party or looking for a quick, healthy option, this recipe is sure to impress. Let's make your next meal unforgettable with this easy-to-follow hot salad! Keywords: Hot Potato and Broccoli Salad, roasted broccoli, baby potatoes, warm salad recipes, healthy side dish.
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Ingredients
- 500 grams baby potatoes
- 300 grams broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
Directions
Step 1
Wash the baby potatoes thoroughly and cut them in half if they are larger. Leave smaller potatoes whole.
Step 2
Bring a pot of salted water to a boil and cook the potatoes for 15 minutes, or until fork-tender. Drain and set aside.
Step 3
While the potatoes are cooking, preheat your oven to 200°C (400°F).
Step 4
Toss the broccoli florets with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread them evenly on a baking sheet.
Step 5
Roast the broccoli in the oven for 12-15 minutes, until slightly crispy and golden around the edges. Remove from the oven and set aside.
Step 6
Prepare the dressing by whisking together the Dijon mustard, white wine vinegar, honey, minced garlic, and the remaining 2 tablespoons of olive oil in a small bowl. Add salt and pepper to taste.
Step 7
In a large mixing bowl, combine the warm potatoes, roasted broccoli, and chopped parsley. Pour the dressing over the mixture and toss gently to coat everything evenly.
Step 8
Serve the salad warm as a side dish or a light main course. Optionally, garnish with additional parsley or a sprinkle of freshly ground black pepper before serving.
Nutrition Facts
| Serving size | (907.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 905.0 |
| Total Fat 46.6g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2998.3mg | 0% |
| Total Carbohydrate 110.9g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 12.8g | |
| Protein 21.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.7mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2218.2mg | 0% |
Source of Calories