Hot Potato and Broccoli Salad

Hot Potato and Broccoli Salad

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

    “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!”

    Ingredients

  • 4mediumpotatoes, peeled
  • 2 -3stalksbroccoli, broken into florets
  • 1/4 cup vegetable oil or 1/4 cupsalad oil
  • 1/4 cuplemon juice
  • 1/4 teaspoongarlic powder
  • 3/4 teaspoonsalt
  • 1teaspoon dried basil or 1tablespoonfresh basil
  • 1/4 teaspoonliquid hot pepper sauce
  • 2green onions, sliced

    • Directions

  • 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.).

    • Reviews

  • “A very different recipe. I liked the lemon, especially on the broccoli. My husband found the lemon to be way too much. If I were to make it again I would either use fresh basil or cut the dried back. I did enjoy it. Thanks for sharing.”

  • “Wasn’t very fussed on this. The whole family found it a bit to bitter from the lemon juice.”

  • “Very good, a great recipe for broccoli, I took Rita’s advice and topped it off with green onions and also added in some chili flakes, great recipe echo, thanks for sharing hon!…Kitten:)”

  • “I used 24 ounces of baby Yukon Gold potatoes that I quartered. Used red pepper flakes in place of the pepper sauce. Added 1/4 teaspoon ground black pepper and 1/4 teaspoon onion powder. I used fresh basil. I suggest tossing in the green onions and fresh basil just before serving. The potatoes gave this dish a creaminess as the broccoli gave it crunch. This is a nice lighter version of potato salad and lower in fat!”

  • “This was a nice change from regular potato salad. I liked the subtle taste of lemon. I used extra virgin olive oil. Thank you Edith!”

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