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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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	907.1 grams (907.1g)

Amount per serving	% Daily Value*
Calories	905

Total Fat 46.60g	60%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2998mg	130%
Total Carbohydrate 110.90g	40%
Dietary Fiber 14.60g	52%
Total Sugars 12.80g
Protein 21.50g	43%

Vitamin D 0IU	0%
Calcium 244mg	19%
Iron 8mg	42%
Potassium 2218mg	47%

*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: 44.2%

Protein: 9.1%

Carbs: 46.7%