Home » Broccoli » Potato Salad with Broccoli? Oh Yes!

Potato Salad with Broccoli? Oh Yes!

Broccoli Potato Salad

Broccoli Potato Salad

We do love our potato salad in the summer.  It’s great side dish when we’re grilling.  And although I think I make the world’s best potato salad, we do like to change it up.  A couple of years ago I added cauliflower to the potato salad.  We loved it!  Recently I added broccoli with equally pleasing results.  Both broccoli and cauliflower are from the cabbage family and they’re delicious paired with potatoes.

Broccoli Potato Salad

Broccoli Potato Salad

I pretty much made my regular potato salad and added broccoli.  I didn’t use the full 5# of potatoes I normally would but kept the onion and dressing proportions the same.  Besides the amount of potatoes, I changed the way I usually handle them.  This time I did peel the potatoes and dice them into bite-sized pieces, about 1″.  I was going to add the broccoli to the potatoes and didn’t want to dig through the pile to dice the potatoes afterwards.

Cut broccoli into smaller florets

Cut broccoli into smaller florets

I put the potatoes in a large pot of salted water and brought them to a boil.  I let them boil for a few minutes in salted water before I added the broccoli.  I didn’t want the broccoli to boil enough to become mushy so it was tricky to time them together.  Of course it would have been easier to just cook them separately.  You could always do that if you prefer.  I just like to make life more difficult in the kitchen sometimes!

Cook potatoes for several minutes in boiling, salted water. Add broccoli and continue to cook until potatoes are fork tender. The broccoli will be firmer than the potatoes. Drain.

Cook potatoes for several minutes in boiling, salted water. Add broccoli and continue to cook until potatoes are fork tender. The broccoli will be firmer than the potatoes. Drain.

When the broccoli still had some texture and the potatoes were fork tender I drained them and let them sit to cool for a few minutes.

Add potatoes, broccoli, diced onions and eggs to a large bowl.

Add potatoes, broccoli, diced onions and eggs to a large bowl.

In the meantime I’d diced the green onions.  When the potatoes and broccoli were cooled a bit I placed them in a large bowl along with the onions.  I like to add the dressing while the potatoes are still warm and the dressing is more easily absorbed.

Whisk dressing and pour over bowl ingredients.

Whisk dressing and pour over bowl ingredients.

I’d whisked the dressing while the potatoes cooled, adding the milk, mayo, mustard, salt and pepper to a separate bowl.  When it’s well mixed I add the vinegar and whisk again.  This thickens the dressing as it emulsifies.

Stir to coat vegetables and store in covered container overnight for best flavor.

Stir to coat vegetables and store in covered container overnight for best flavor.

I poured the dressing into the bowl of potatoes, broccoli and onions and mixed well.  I poured the potato salad into a container with a lid and then remembered I’d totally forgotten the eggs!  I quickly boiled the eggs, cooled them and diced them.

Add chopped eggs and stir again if like me you forgot to add the eggs.

Add chopped eggs and stir again if like me you forgot to add the eggs.

I added the eggs to the container of potato salad, stirred them in and placed the container back into the refrigerator.  They’d sit overnight and I’d stir them a couple of times before dinner the next evening if I remembered.

Broccoli Potato Salad

Broccoli Potato Salad

We loved the salad with the added broccoli.  The broccoli didn’t even seem strange or out of place, it tasted like it was meant to be.  And it’s a great way to slip broccoli into our side salads.  We get bonus points for extra nutrition without it being thrown in our faces!

Broccoli Potato Salad

Broccoli Potato Salad

Broccoli Potato Salad

  • Servings: 6-8 servings
  • Difficulty: easy
  • Print

We added broccoli to a traditional potato salad to give it a boost of vegetable flavor and nutrition!

  • 3# red potatoes (about 8 cups)
  • large bunch broccoli; cut into small florets (about 5 cups)
  • 5 boiled eggs; peeled and diced
  • 1/2 cup green onions; thinly sliced
  • 1 cup milk
  • 2 cups mayo
  • 1/4 cup prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 cup white vinegar
Peel and boil potatoes in 1 inch chunks for several minutes in salted water. Add broccoli and continue to cook until broccoli and potatoes are fork tender. Drain and cool briefly.

While the potatoes and broccoli are cooking, place 5 eggs into a saucepan and just cover with cold water. Bring to a boil over medium high heat. Boil for 3 minutes; turn off heat and let set for 10 minutes.

Whisk together the milk, mayo, mustard, salt and pepper until smooth. Add vinegar and whisk another minute or two until it is slightly thickened.

Drain water from eggs and place pan under cold running water for several minutes, then let eggs sit in cold water a few more minutes. Drain and peel, then finely dice into a large mixing bowl

When potatoes and broccoli are cooled, add them to the mixing bowl. Add the green onions. Fold dressing into the potato mixture and store, covered, in the refrigerator overnight. Stir once or twice to meld the flavors.

Best made at least a day in advance. Serves 8-10

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