Broccoli Potato Caesar Salad
A vibrant, protein-packed salad combining tender potatoes, fresh broccoli, red peppers, and a tangy Caesar-inspired dressing, perfect for a light, nutritious meal or side dish.
Ingredients
- 1/2 cup nonfat sour cream substitute
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard ⓘ
- 1 tablespoon white wine vinegar
- 1/4 teaspoon freshly ground pepper
- 1 clove garlic ⓘ
- 1 pound red potatoes ⓘ
- 3 cups broccoli flowerets
- 1/2 cup diced sweet red pepper ⓘ
- 3 tablespoons grated Parmesan cheese ⓘ
- 3 tablespoons minced fresh parsley ⓘ
Instructions
- Combine sour cream substitute, olive oil, Dijon mustard, white wine vinegar, pepper, and minced garlic in a small bowl; stir well and set aside.
- Wash the red potatoes thoroughly.
- Cook potatoes in boiling water for 18 to 20 minutes until tender; drain and cool slightly.
- Slice cooked potatoes into 1/4-inch thick slices and place in a large bowl.
- Pour the sour cream mixture over the potatoes and toss gently to coat.
- Arrange broccoli flowerets in a vegetable steamer over boiling water; cover and steam for 4 to 5 minutes until tender.
- Drain the broccoli and add it to the potato mixture.
- Add diced red pepper, grated Parmesan cheese, and minced parsley to the bowl.
- Gently stir all ingredients together until well combined and coated.
Nutrition & Diet Analysis (per serving)
358
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
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).
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).