Broccoli and Potato Salad

Elevate your side dish game with this vibrant and satisfying Broccoli and Potato Salad, a fresh twist on the classic picnic staple. Featuring tender Yukon Gold potatoes, crisp-tender broccoli florets, and a zesty Dijon mustard dressing sweetened with a touch of honey, this salad is the perfect balance of creamy, tangy, and savory flavors. A quick blanch for the broccoli keeps its bright green hue intact, while diced red onion and fresh parsley add pops of color and texture. Ready in just 35 minutes and served warm, room temperature, or chilled, this dish is a versatile option for everything from weeknight dinners to backyard barbecues. Packed with wholesome ingredients and easy to prepare, this broccoli and potato salad is a must-try for fans of hearty, veggie-forward recipes.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 3 cups Broccoli florets
• 0.25 medium Red onion
• 1.5 tablespoons Dijon mustard
• 3 tablespoons Olive oil
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and peel the potatoes, then cut them into bite-sized cubes.

Step 2

Place the potatoes in a large pot and cover with water. Add a pinch of salt, bring to a boil, and cook for 10-12 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.

Step 3

Meanwhile, bring a separate pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer the broccoli to a bowl filled with ice water to stop the cooking process. Drain again and pat dry.

Step 4

Finely dice the red onion and chop the parsley. Set aside.

Step 5

In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, honey, salt, and black pepper until smooth and emulsified.

Step 6

In a large mixing bowl, combine the cooked potatoes, blanched broccoli, and red onion. Pour the dressing over the top and toss gently to coat.

Step 7

Sprinkle with chopped parsley and give the salad a final toss. Adjust seasoning with additional salt and pepper, if needed.

Step 8

Transfer the salad to a serving dish and serve warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	1221.5 grams (1221.5g)

Amount per serving	% Daily Value*
Calories	1130

Total Fat 47.20g	61%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 3020mg	131%
Total Carbohydrate 163.70g	60%
Dietary Fiber 18.40g	66%
Total Sugars 15.90g
Protein 26.60g	53%

Vitamin D 0IU	0%
Calcium 263mg	20%
Iron 9mg	52%
Potassium 3502mg	75%

*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.

Source of Calories

Fat: 35.8%

Protein: 9.0%

Carbs: 55.2%