Potato Salad with Broccoli and Zesty Mustard Vinaigrette
I bet many of you have a favorite traditional potato salad recipe, or even an old fashioned potato salad recipe that's been in your family for years...maybe Grandma made it. But perhaps you're seeking a NEW potato salad to try. Well, here it is: Potato Salad with Broccoli and Zesty Mustard Vinaigrette.
Servings: 6 servings
Chef Alli
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Ingredients
For the Potato Salad
- 2 pounds 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 tablespoons whole-grain mustard I use spicy brown mustard
- 3 tablespoons white wine vinegar may substitute rice vinegar if you prefer a less-zesty dressing
- 2 teaspoons 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.2 pounds Yukon gold potatoes, 2 cups fresh broccoli florets
- 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.1/3 cup good olive oil, 1 ½ tablespoons whole-grain mustard, 3 tablespoons white wine vinegar, 2 teaspoons sugar
- 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.1/3 cup diced red onion, freshly ground black pepper, chopped parsley
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
Calories: 247kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 63mgPotassium: 745mgFiber: 4gSugar: 4gVitamin A: 189IUVitamin C: 58mgCalcium: 37mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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