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Broccoli Potato Salad in a glass bowl | The Radiant Root

Broccoli Potato Salad

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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


  • 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.

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.