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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Recipe Information
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
Instructions
Wash the baby potatoes thoroughly and cut them in half if they are larger. Leave smaller potatoes whole.
Bring a pot of salted water to a boil and cook the potatoes for 15 minutes, or until fork-tender. Drain and set aside.
While the potatoes are cooking, preheat your oven to 200°C (400°F).
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.
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.
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.
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.
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
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
