Warm Potato Broccoli Salad Recipes

WARM BROCCOLI AND POTATO SALAD

Steps:

• Boil potatoes in salted boiling water for 5 minutes.
• Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
• Heat 2 tbsp of olive oil in a pan.
• Add onion and potatoes and cook for 8-10 minutes or until golden.
• Cook bacon in frying pan and drain off excess grease with paper towels.
• Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
• Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
• Pour over the vegetables and toss gently to mix.
• Serve with bacon on top.

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.

BROCCOLI AND POTATO SALAD RECIPE - (5/5)

Steps:

• Halve or quarter the potatoes to make bite size pieces. Boil for 10 minutes or until tender. Drain and set aside to cool completely. Steam the broccoli for 2 minutes. Let cool completely. Mix together the potatoes, broccoli, and green onion in a large bowl. In a separate bowl, mix together the olive oil, vinegar, garlic, parsley, salt, and pepper. Pour the dressing mixture of the potatoes and broccoli and mix gently. Refrigerate until ready to serve.

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.).

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.

WARM POTATO-BROCCOLI SALAD

Steps:

• Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
• Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
• Wash, trim and cut scallion into small pieces.
• As soon as potatoes and broccoli are cooked, drain and set aside.
• In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.