Tangy Broccoli-Potato Salad
A vibrant and tangy salad combining tender potatoes, crisp broccoli, fresh herbs, and a flavorful vinaigrette, perfect for light lunches or as a side dish.
Ingredients
Instructions
- Boil potatoes until tender (about 10 minutes); drain.
- Steam or microwave broccoli until tender.
- In a small bowl, whisk together white vinegar, olive oil, horseradish, minced garlic, and chopped parsley to make the dressing.
- Combine cooled potatoes, broccoli, sliced green onions, and diced hard-boiled egg in a large bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the dressing. If you prefer a bit of crunch, toss in some chopped nuts, like walnuts or almonds. Fresh herbs can be easily substituted; if parsley isn't available, try dill or chives for a different flavor. Adjust the horseradish to your taste for more or less heat.
Serving Suggestions
This Tangy Broccoli-Potato Salad is perfect as a side dish for grilled meats or as a light lunch on its own. It pairs beautifully with American recipes like barbecued chicken or burgers. For a vegetarian option, serve alongside quinoa or a hearty grain salad. Garnish with additional parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give the salad a good stir as the dressing may settle. For best results, enjoy it cold; if you prefer it warm, gently reheat in the microwave for a short time, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Broccoli-Potato Salad contains roughly 873 calories, with 13g protein, 102g carbohydrates, and 47g fat. It is an excellent source of vitamin C (71% of the Daily Value), potassium (31% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 487mg per serving (21% 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 use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works wonderfully in this salad. Just steam or microwave it until tender, similar to the frozen version. It may have a slightly different texture, but will enhance the flavor and nutrition of the dish.
How can I make this dish vegan?
To make a vegan version of this salad, simply omit the hard-boiled egg and replace the dressing's olive oil with a vegan mayonnaise for creaminess. You can also add a bit of nutritional yeast for a cheesy flavor without dairy.
Is it possible to prepare this salad in advance?
Yes, you can prepare the salad a few hours ahead of time. Just keep it covered in the refrigerator. However, if preparing a day in advance, consider adding the dressing closer to serving time to keep the ingredients fresh and vibrant.
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).