Chinese Broccoli And Potato Salad Recipes

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

INSTANT POT® BROCCOLINI AND POTATO SALAD

Steps:

• Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
• Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.

ASIAN BROCCOLI SALAD

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled., In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend. , Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.

BROCCOLI AND POTATO SALAD

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.

CHINESE BROCCOLI AND POTATO SALAD

Steps:

• Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
• Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
• Mince onion and garlic.
• In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
• About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
• Add onion and garlic to dressing.
• When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

BROCCOLI SALAD

Steps:

• Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
• Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
• After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
• Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
• When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

HOT POTATO AND BROCCOLI SALAD

Steps:

• 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.).

LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD

Steps:

• Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
• Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
• Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.