Broccoli And Potato Salad
A warm, comforting salad featuring tender broccoli, creamy potatoes and crisp celery, brightened with a zesty vinaigrette and fresh parsley—perfect for a cozy family dinner.
Ingredients
Instructions
- Cut the cooked broccoli into florets and place them in a large bowl.
- Add the diced potatoes and sliced celery to the bowl.
- Season the vegetables well with salt, pepper and paprika.
- In a small bowl whisk together the wine vinegar, olive oil, salt and pepper until emulsified.
- Pour the dressing over the broccoli mixture and toss to coat evenly.
- Sprinkle chopped fresh parsley over the salad and serve warm.
Tips & Substitutions
For added flavor, consider incorporating diced red onion or bell peppers into the salad. If you're looking for a lighter option, you can substitute the olive oil with Greek yogurt for a creamy dressing. For a vegan version, ensure that all ingredients used are plant-based. Using fresh herbs like chives or dill can elevate the taste, making it a delightful side for any meal.
Serving Suggestions
This broccoli and potato salad makes a fantastic side dish for grilled meats or a picnic spread. It pairs beautifully with our favorite punch for a refreshing meal. For a heartier option, serve it alongside a protein like grilled chicken or chickpeas. Garnish with additional parsley or a sprinkle of paprika for a vibrant finish.
Storage & Reheating
Store leftover broccoli and potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of olive oil if needed to prevent drying out. Alternatively, enjoy it cold straight from the fridge, as the flavors develop even more over time.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Potato Salad contains roughly 185 calories, with 4g protein, 20g carbohydrates, and 9g fat. It is an excellent source of iron (26% of the Daily Value), potassium (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad up to a day in advance. Just keep the dressing separate until you're ready to serve to maintain the freshness of the ingredients. Tossing it right before serving ensures the broccoli and potatoes stay crisp and flavorful.
What can I substitute for wine vinegar?
If you don't have wine vinegar, apple cider vinegar or lemon juice can be excellent substitutes. Both options will provide a nice acidity to the dressing while complementing the flavors of the salad. Adjust the amount to taste, as they may vary in tartness.
Is this recipe suitable for a vegan diet?
Yes, this broccoli and potato salad can easily be made vegan by ensuring that all ingredients used, especially the vinegar and any added seasonings, are plant-based. The olive oil and fresh vegetables create a deliciously satisfying dish without any animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).