By Chef Alli
Potluck Tater Salad with Broccoli
Ingredients
- 1 ½ lbs. Yukon gold potatoes
- 1 cup fresh broccoli florets, cut into bite-size pieces
- ⅓ cup diced red onion
Dressing
- ¼ cup good olive oil
- 1 ½ Tbsp. spicy brown mustard
- 2 Tbsp. white wine vinegar
- 1 tsp. sugar
- Salt and freshly ground black pepper, to taste
- 1 Tbsp. minced Italian parsley, as garnish
Instructions
- Wash and dice the potatoes (unpeeled) into bite-size pieces; add to a pot of boiling water and cook for five minutes.
- Add broccoli to pot and cook for an additional five minutes or until potatoes are fork-tender; drain.
- While the vegetables are cooling, make the dressing by whisking all ingredients together in a small bowl.
- Toss potatoes, broccoli and red onion in prepared dressing, adjusting as needed to your tastes. Garnish with fresh parsley.
- Potato salad is best served at room temperature.
This is not your traditional potato salad. Due to the tangy dressing and broccoli, this salad is a tasty alternative for picnics and outdoor gatherings. And, it’s a safer option for summertime since the dressing is oil-based instead of mayobased.
Looking for more potluck and picnic recipes and tips? Try these:
