Broccoli And Potato Salad Recipe 55 Food

BROCCOLI AND POTATO SALAD

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.

BROCCOLI & SWEET POTATO SALAD

Steps:

• Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.

LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD

Steps:

• Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
• Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
• Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.

HOT POTATO AND BROCCOLI SALAD

Steps:

• Cook potatoes until tender, then dice; cook broccoli until tender.
• Keep both hot.
• Combine remaining ingredients.
• Bring to boil, stirring.
• Pour over the vegetables and toss gently. (May be served hot or cold.).

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

CHINESE BROCCOLI AND POTATO SALAD

Steps:

• Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
• Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
• Mince onion and garlic.
• In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
• About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
• Add onion and garlic to dressing.
• When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

WARM BROCCOLI AND POTATO SALAD

Steps:

• Boil potatoes in salted boiling water for 5 minutes.
• Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
• Heat 2 tbsp of olive oil in a pan.
• Add onion and potatoes and cook for 8-10 minutes or until golden.
• Cook bacon in frying pan and drain off excess grease with paper towels.
• Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
• Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
• Pour over the vegetables and toss gently to mix.
• Serve with bacon on top.

BROCCOLI AND POTATO SALAD RECIPE - (5/5)

Steps:

• Halve or quarter the potatoes to make bite size pieces. Boil for 10 minutes or until tender. Drain and set aside to cool completely. Steam the broccoli for 2 minutes. Let cool completely. Mix together the potatoes, broccoli, and green onion in a large bowl. In a separate bowl, mix together the olive oil, vinegar, garlic, parsley, salt, and pepper. Pour the dressing mixture of the potatoes and broccoli and mix gently. Refrigerate until ready to serve.

COOKED BROCCOLI SALAD (HEALTHIER ALTERNATIVE TO POTATO SALAD)

Steps:

• in a large bowl mix the salt, pepper, garlic, sour cream and mayonnaise then add the remaining ingredients , stir well and refrigerate for at least 1h before serving.