Broccoli potato salad is a spin on the regular version with a serving of broccoli. It also features a vinegar dressing instead of mayo making it a great gluten and dairy-free recipe.
I always loved potato salad growing up but I never really liked mayonnaise. Luckily, my mom and grandma never put mayo in their salads so that was how I had learned to make it.
One thing I notice is most potato salads skimp on the veggies. While they do have potatoes, I like to get as many nutrients as possible to create a filling meal. That is why I added broccoli shreds to this recipe.
Equipment Used in this Recipe*
- Measuring spoons
- Measuring cups
- Food processor
- Cutting board
- Mixing bowls
- Paring knife
- Chef’s knife
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Broccoli Potato Salad
- 2 lb white potatoes boiled, cooled, and diced into small 1 inch chunks
- 1 broccoli crown shredded
- 1 medium red onion peeled and diced
- 1 cup chopped celery (about 2 medium stalks)
- 1/3 cup spicy mustard
- 1 tbsp extra virgin olive oil
- 1 lemon juiced
- Boil potatoes until soft (about 20 minutes)and then cool in freezer for 30 minutes.
- As the potatoes are cooling, prep the onion, celery, and broccoli. You can run them through the food processor to save time
- Once the potatoes are cooled you want to add them to a large bowl then top with the broccoli shreds.
- In a separate smaller mixing bowl add the mustard, olive oil, and lemon and mix until well blended.
- Add dressing mixture to the potatoes.
- Blend until the potatoes are evenly covered with the dressing.
- Place in the refrigerator until ready to serve.
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