Broccoliandpotatosalad Food

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BROCCOLI AND POTATO SALAD RECIPE - (5/5)



Broccoli and Potato Salad Recipe - (5/5) image

Provided by atxvegn

Number Of Ingredients 9

1-1/2 pounds new or red potatoes
2 cups chopped fresh broccoli
1/3 cup green onions, white & green parts
2 T. olive oil
2 T. balsamic vinegar
1 clove garlic, crushed
2 T. chopped fresh parsley
1/2 t. salt
1/2 t. pepper

Steps:

  • Halve or quarter the potatoes to make bite size pieces. Boil for 10 minutes or until tender. Drain and set aside to cool completely. Steam the broccoli for 2 minutes. Let cool completely. Mix together the potatoes, broccoli, and green onion in a large bowl. In a separate bowl, mix together the olive oil, vinegar, garlic, parsley, salt, and pepper. Pour the dressing mixture of the potatoes and broccoli and mix gently. Refrigerate until ready to serve.

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

Make and share this Broccoli and Potato Salad recipe from Food.com.

Provided by daisygrl64

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

Steps:

  • cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
  • mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
  • season with salt, pepper and paprika.
  • sprinkle with parsley and serve.

HOT POTATO AND BROCCOLI SALAD



Hot Potato and Broccoli Salad image

This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. UPDATE: Having now made the recipe, I've pretty much left it intact. I myself used fresh basil and increased it to about 1 Tbs. I also left the potatoes unpeeled. I personally leave the salt out, but that's because of doctor's orders and most people probably will like it better as is. The original recipe said 1 bunch broccoli, broken into florets, but the updated Zaar computer program won't accept bunch as a measure, so I've changed how that's shown. I don't believe those changes are likely to affect the flavor much, though, so essentially it's the same recipe I started with. Enjoy!

Provided by echo echo

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 medium potatoes, peeled
2 -3 stalks broccoli, broken into florets
1/4 cup vegetable oil or 1/4 cup salad oil
1/4 cup lemon juice
1/4 teaspoon garlic powder
3/4 teaspoon salt
1 teaspoon dried basil or 1 tablespoon fresh basil
1/4 teaspoon liquid hot pepper sauce
2 green onions, sliced

Steps:

  • Cook potatoes until tender, then dice; cook broccoli until tender.
  • Keep both hot.
  • Combine remaining ingredients.
  • Bring to boil, stirring.
  • Pour over the vegetables and toss gently. (May be served hot or cold.).

WARM BROCCOLI AND POTATO SALAD



Warm Broccoli and Potato Salad image

A warm salad that can be enjoyed anytime of the year. Feel free to experiment with the dressing! Stacey

Provided by Stacey Sweet

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato, cut into chunks
1 1/2 cups broccoli
5 tablespoons olive oil
1 onion, cut into thin wedges
12 slices bacon
1 tablespoon white wine vinegar
1 tablespoon coarse grain mustard

Steps:

  • Boil potatoes in salted boiling water for 5 minutes.
  • Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
  • Heat 2 tbsp of olive oil in a pan.
  • Add onion and potatoes and cook for 8-10 minutes or until golden.
  • Cook bacon in frying pan and drain off excess grease with paper towels.
  • Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
  • Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
  • Pour over the vegetables and toss gently to mix.
  • Serve with bacon on top.

Nutrition Facts : Calories 571.2, Fat 47.8, SaturatedFat 12.6, Cholesterol 46.2, Sodium 585.7, Carbohydrate 25.3, Fiber 3.8, Sugar 2.6, Protein 11.4

LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD



Lemony potato, broccoli & goat's cheese salad image

A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 8

500g bag new potatoes
1 tbsp extra-virgin olive oil
zest and juice 1 lemon
1 broccoli head, cut into florets
200g green beans , trimmed
20g pack dill , leaves roughly chopped
100g goat's cheese
2 tbsp toasted pine nuts

Steps:

  • Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
  • Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
  • Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.35 milligram of sodium

BROCCOLI POTATO BAKE



Broccoli Potato Bake image

Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
⅓ cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
½ cup bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
  • Pour half of the mixture into a 10x6 inch baking dish.
  • Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g

CHINESE BROCCOLI AND POTATO SALAD



Chinese Broccoli and Potato Salad image

Provided by Marian Burros

Categories     easy, side dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1 pound tiny new potatoes
1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
4 ounces whole red onion
1 large clove garlic
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons dry sherry
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
  • Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
  • Mince onion and garlic.
  • In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
  • About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
  • Add onion and garlic to dressing.
  • When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 135 milligrams, Sugar 4 grams

BROCCOLI & SWEET POTATO SALAD



Broccoli & Sweet Potato Salad image

A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes (about 2 large)
2 medium sweet red peppers, sliced
6 fresh thyme sprigs
7 teaspoons olive oil, divided
4 cups fresh broccoli florets
1/2 cup crumbled feta cheese
2 tablespoons sunflower kernels
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.

Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

WARM POTATO-BROCCOLI SALAD



Warm Potato-Broccoli Salad image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
  • Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
  • Wash, trim and cut scallion into small pieces.
  • As soon as potatoes and broccoli are cooked, drain and set aside.
  • In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams

BEST BROCCOLI SALAD



Best Broccoli Salad image

I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.

Provided by Trisha W

Categories     Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 bunch broccoli (tops only, broken into small pieces)
1/2 cup raisins
1 cup sunflower seeds
1 small onion, chopped (or less)
1 lb bacon, fried crisp and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Combine all the salad ingredients, tossing well to mix.
  • Mix the dressing ingredients together then toss with the salad mix.
  • Let stand at least 1 hour in the refrigerator (can be made the day before).

COOKED BROCCOLI SALAD (HEALTHIER ALTERNATIVE TO POTATO SALAD)



Cooked Broccoli Salad (Healthier Alternative to Potato Salad) image

This salad is so simple and delicious. This is always a hit on BBQ parties and a great way to 'smuggle' iron rich broccoli into your diet. Make sure that your broccoli is not overcooked or your salad wil turn into a paste. Serve with crusty bread. cooking time includes chilling time

Provided by Natalia 3

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked broccoli (coarsely chopped)
1 cup sweetcorn
1 hard-boiled egg (chopped)
1 large red onion (finely chopped)
1 garlic clove (finely chopped)
2 tablespoons flat leaf parsley (finely chopped)
3 tablespoons sour cream
1/2 cup light mayonnaise
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • in a large bowl mix the salt, pepper, garlic, sour cream and mayonnaise then add the remaining ingredients , stir well and refrigerate for at least 1h before serving.

Nutrition Facts : Calories 218.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 67.5, Sodium 672.3, Carbohydrate 20.8, Fiber 4.2, Sugar 5.6, Protein 5.5

INSTANT POT® BROCCOLINI AND POTATO SALAD



Instant Pot® Broccolini and Potato Salad image

This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.

Provided by Kim's Cooking Now

Time 30m

Yield 4

Number Of Ingredients 8

4 medium Yukon Gold potatoes, cut into 16 pieces
1 bunch broccolini, stems trimmed
¼ cup extra-virgin olive oil
3 tablespoons fresh-squeezed lemon juice
1 tablespoon minced garlic
1 teaspoon minced fresh oregano
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
  • Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 31.3 g, Fat 14.1 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 477.1 mg, Sugar 2.9 g

BEST BROCCOLI SALAD EVER!



Best Broccoli Salad Ever! image

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Provided by Nancy Gibson

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼ red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

Steps:

  • Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
  • Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
  • Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g

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Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer. Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point.
From minimalistbaker.com


HEALTHY BROCCOLI POTATO SOUP - THIS HEALTHY KITCHEN
Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes. Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender.
From thishealthykitchen.com


THE BEST BROCCOLI SALAD (HEALTHIER & EASY) | FOODIECRUSH.COM
Refrigerate for about 20 minutes or spin in a salad spinner to dry the broccoli florets. Add the broccoli with the broccoli slaw to a large bowl. Add the red onion, sunflower seeds, pineapple tidbits, blueberries, raisins and cranberries. In a small bowl mix the reserved pineapple juice, mayonnaise, rice wine vinegar and sugar.
From foodiecrush.com


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