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 time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Pour the vinaigrette over the potatoes while they are still warm and mix well. Add the broccoli and cherry tomatoes and toss gently.
- 5
Refrigerate for at least an hour before serving. When ready to serve, garnish with the chopped basil. Enjoy!
- 6
*Leftovers should be covered and refrigerated as soon as possible. They should keep in the refrigerator for at least 3-4 days.