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Potato Broccoli Salad
Prep Time 30 minutes
Servings
Ingredients
  • 200 Gms fresh broccoli
  • 1 cup cubed new potatoes 1 tsp salt
  • 1 tsp pepper
  • 2 tsp olive oil
  • 1 tsp vinegar
  • 1 Tbsp lemon juice
  • 2 green onions or scallions minced
  • 1 clove garlic minced or grated 1 tsp salt
  • 1/8 tsp hot sauce
  • 1 Tbsp fresh basil chopped
Prep Time 30 minutes
Servings
Ingredients
  • 200 Gms fresh broccoli
  • 1 cup cubed new potatoes 1 tsp salt
  • 1 tsp pepper
  • 2 tsp olive oil
  • 1 tsp vinegar
  • 1 Tbsp lemon juice
  • 2 green onions or scallions minced
  • 1 clove garlic minced or grated 1 tsp salt
  • 1/8 tsp hot sauce
  • 1 Tbsp fresh basil chopped
Instructions
  1. Refrigerate for at least an hour before serving. When ready to serve, garnish with the chopped basil. Enjoy!
Recipe Notes
  1. Put the potatoes in a medium saucepan and cover with cold water. Add about a teaspoon of salt to the water. Turn the burner on to medium heat. Bring to a boil and cook the potatoes until tender, which should take about 10 minutes. Drain.
  2. Cut broccoli into bite-size florets and steam until tender-crisp.
  3. To prepare the vinaigrette, combine the olive oil, vinegar, onions, garlic, lemon juice, salt, and hot sauce in a mason jar and shake well. Pour the vinaigrette over the potatoes while they are still warm and mix well. Add the broccoli and toss gently.