Broccoli Potato Salad (Gluten and Dairy Free)

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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.

Broccoli Potato Salad in a glass bowl | The Radiant Root

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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.

Broccoli Potato Salad ingredients in glass bowls on a wooden table white potatoes, lemon juice, shredded broccoli, red onion, olive oil, celery, spicy mustard| The Radiant Root

Equipment Used in this Recipe*

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Broccoli Potato Salad in a glass bowl | The Radiant Root

Broccoli Potato Salad

Print Recipe
Get extra nutrients with the boost of broccoli in this yummy summer side salad
Course Appetizer, Main Course, Salad, Side Dish, vegetable
Cuisine American, BBQ, dairy-free, gluten-free, no added sugar, vegan
Keyword antioxidants, bbq side, easy recipe, easy side, green veggies, summer salad, vegan, vegetarian
Prep Time 35 mins
Cook Time 20 mins
Servings 6
Calories 187

Ingredients

  • 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

Instructions

  • 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.

Dressing Instructions

  • 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.

Video

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