Here’s a new and simple salad to add to your side dish repertoire: Instant Pot Zesty Potato Salad with Broccoli….complete with a delicious vinaigrette.
There are so many types of delicious homemade potato salads to choose from – classic, Southern, old fashioned. Don’t forget warm German potato salad (my favorite), potato salad made with sweet pickles, potato salad made with dill pickles…the list goes on an on.
Potato Salad with Broccoli and Zesty Mustard Vinaigrette Recipe
This recipe came from my friend, Chef Ken Warren. It’s a keeper!
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? ?
Summertime just wouldn’t be summertime without potato salad. As a matter of fact, any summer gathering without potato salad is just wrong.
I sure enjoy traditional potato salad, but this recipe for Potato Salad with Broccoli and Zesty Mustard Dressing opened my eyes to another delicious option! The tangy mustard dressing and the addition of fresh broccoli makes this side dish completely new and different. We love it.
Also, since the vinaigrette dressing is oil-based, and not mayonnaise-based like most potato salads, it’s a much safer option for outdoor summer gatherings.
If you’re seeking another potato salad option that’s un-traditional (just to shake things up), you might wanted to try my Grandma’s old fashioned potato salad….with a twist! It’s German Potato Salad and it’s served warm, with BACON.
What to Love About This Recipe –
- It’s safer for outdoor gatherings because the dressing is oil-based, not mayonnaise based.
- It’s a twist on a traditional potato salad, but not too “out there”.
- It comes together quickly whether you’re using your stove-top or your Instant Pot.
What Ingredients Will You Need to Make Potato Salad with Broccoli?
- Yukon Gold potatoes, but may substitute red potatoes
- Fresh broccoli
- Red onion
- Olive oil
- Whole grain mustard
- White wine vinegar, may substitute rice vinegar
- Sugar
- Salt and pepper
- Parsley, as garnish
How to Make Instant Pot Zesty Potato Salad with Broccoli in 3 Easy Steps
- Cook the potatoes and the broccoli.
- Shake up the vinaigrette ingredients to make the dressing.
- Dress the potato salad ingredients and serve!
4 Mistakes to Avoid When Making Potato Salad
1. Don’t add potatoes to boiling liquid. Cover the potatoes with cold water or broth, bringing them up to boiling all together.
This allows the potatoes to cook evenly all the way through, instead of being mushy on the outside and under cooked on the inside. Once the liquid is boiling, reduce it to a simmer to finish cooking the potatoes.
2. Be sure you use the proper potato type for making potato salad. Ideally, potato salad made with a more “waxy” type of potato (say red potatoes or fingerling potatoes) works best since “starchy” potatoes (say Russet potatoes) tend to fall apart.
You can also use what’s called an “all purpose” potato which would be like Yukon Gold that’s used in this recipe. I like to leave the skins on my potatoes to help each piece hold it’s shape a little better.
3. Don’t serve the potato salad before you do a proper taste-test. Potato salad always needs a good seasoning of salt and pepper before being served.
4. Know the proper time for dressing the potato salad. If you’re using a vinaigrette dressing as in this recipe, dress the potatoes while they are still warm so they can absorb the dressing.
If you’re using a mayonnaise-based dressing, let the potatoes fully cool before dressing them; this keeps the mayonnaise from getting to warm and creating an oily texture.
Other Summer Salad Recipes to Enjoy –
- Delta Corn Bread Salad
- Sweet Corn and Baby Pea Salad with Jicama
- Summer Corn Salad
- Tortellini Pasta Salad with Tomatoes, Corn and Basil
- Crunchy Corn Salad
- Grandma Lucille’s Warm German Potato Salad
- Chicken Salad with Red Grapes and Walnuts
- Classic Macaroni Salad
- Creamy Chipotle Pasta Salad with Shredded Chicken and Smoked Gouda
- Ham Salad
- Instant Pot Potato Salad
- Orzo Pasta Salad with Grilled Steak
- Broccoli Potato Salad with Mustard Vinaigrette
- BLT Pasta Salad (Bacon Lettuce and Tomato Pasta Salad)
Printable Instant Pot Zesty Potato Salad with Broccoli Recipe –
Potato Salad with Broccoli and Zesty Mustard Vinaigrette
Ingredients
For the Potato Salad
- 2 lbs. Yukon gold potatoes cut into chunks, approx 3/4" - 1"in size, unpeeled, may use red potatoes, if preferred
- 2 cups fresh broccoli florets cut into large bite-size pieces
- 1/3 cup diced red onion
For the Zesty Vinaigrette Dressing
- 1/3 cup good olive oil
- 1 ½ Tbs. whole-grain mustard I use spicy brown mustard
- 3 Tbs. white wine vinegar may substitute rice vinegar if you prefer a less-zesty dressing
- 2 tsp. sugar
- freshly ground black pepper to taste
- chopped parsley for garnish, as desired
Instructions
Stove Top Method
- Add the potatoes to a pot of cool broth or water, over medium high heat, making sure the potatoes are covered with the liquid; bring the liquid to a boil, cooking the potatoes just until they are fork-tender, approx. 8-12 minutes. Add the broccoli florets during the very last minute of the cooking time; drain the vegetables, placing them into a serving bowl.
- Make the vinaigrette dressing by whisking all ingredients together in a small bowl, or shake them well in a glass jar with a tight lid.
- While the potatoes are still warm, gently dress them with the prepared vinaigrette along with the broccoli and red onion, adjusting as needed to your tastes and consistency. Garnish with fresh parsley, as desired. This potato salad is best served at room temperature.
Instant Pot Method
- Place 1 cup chicken broth (or water) into the Instant Pot; add the broccoli. Set the Instant Pot timer for "0" on High Pressure, bringing it to full pressure. As soon as the timer sounds, perform a quick release to immediately remove all the pressure from the Instant Pot. (You don't want the broccoli to be over-cooked!) Carefully unlock and remove the Instant Pot lid; drain the broccoli, and reserve, letting the broccoli cool completely.
- Add 1 cup of chicken broth to the Instant Pot, along with the potatoes. Lock the Instant Pot lid into place; set the timer for 3 minutes on High Pressure; bringing the Instant Pot to full pressure. When the timer sounds, immediately perform a quick release to remove all pressure from the Instant Pot; carefully unlock and remove the lid. Test the potatoes to be sure they are fork-tender, then drain the liquid from the potatoes, placing them into a serving bowl.
- Make the vinaigrette dressing by whisking all of the ingredients together in a small bowl, or shake them well in a glass jar with a tight lid.
- While the potatoes are still warm, gently dress them with the prepared vinaigrette along with the broccoli and red onion, adjusting as needed to your tastes and consistency. Garnish with fresh parsley, as desired. This potato salad is best served at room temperature.
Notes
- Don't add potatoes to boiling liquid. Cover the potatoes with cold water or broth, bringing them up to boiling all together. This allows the potatoes to cook evenly all the way through, instead of being mushy on the outside and under cooked on the inside. Once the liquid is boiling, reduce it to a simmer to finish cooking the potatoes.
- Don’t serve the potato salad before you do a proper taste-test. Potato salad always needs a good seasoning of salt and pepper before being served.
- Know the proper time for dressing the potato salad. If you’re using a vinaigrette dressing as in this recipe, dress the potatoes while they are still warm so they can absorb the dressing. If you’re using a mayonnaise-based dressing, let the potatoes fully cool before dressing them; this keeps the mayonnaise from getting to warm and creating an oily texture.
Nutrition
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Chef Alli
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Hello,
Is this friend of yours, Ken Warren, originally from Melbourne, Australia? I used to work with a chef called Ken Warren at the Radisson Hotel in Albert Park in Melbourne. He was a great guy but sadly we lost touch.
Regards
Dhana Carroll
Melbourne, Australia
I’m not sure! I kniw he’s traveled world wide, so its possible, though i dont believe Ken is originally from Melbourne.