Warm Potato and Broccoli Salad
Potatoes were first cultivated by the Inca Indians in Peru around 8,000 BC.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Warm Potato and Broccoli Salad
Ingredients
Instructions
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Boil the potatoes until tender. Drain and let them cool slightly. Cut into bite-sized pieces.
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Cut the broccoli into small florets and blanch them in boiling water for 2-3 minutes. Drain and set aside.
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In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
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Add the potatoes, broccoli, and finely chopped red onion to the bowl with the dressing. Toss gently to coat.
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Let the salad rest for 5 minutes to allow the flavors to meld.
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Sprinkle fresh parsley over the salad before serving.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 4g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
