POTATO BROCCOLI SALAD
Many of the dishes we cooked started out with what do we have?
We had lots of potatoes and went to make a potato salad to go with the quiche. But then of course……didn’t have enough potatoes for the 130 servings we were sending out that day…..but there was shredded broccoli we had used the day before….and then there it was, the broccoli potato salad!
Why had I not thought of this before? I make broccoli mashed potatoes after all, so this seems like a no brainer. Pretty pretty exciting, and guess what? It is DELICIOUS!!
I will always be putting broccoli in my potato salads going forward.
POTATO BROCCOLI SALAD
Ingredients
- 2 large peeled and cubed russet potatoes (about 3 cups)
- 1 cup raw shredded broccoli
- ¼ cup raw chopped red onion
- ½ cup chopped bell peppers
- As many herbs as you wish
- 1 clove garlic, grated
- Juice from one lemon
- Salt to taste
- ¼ cup mayonnaise (regular or vegan)
Instructions
- Cook the potatoes in a large pot of salted water. Pending on the size you cut the potatoes into, this will take 5 - 10 minutes, cook until soft but not so soft that they fall apart as you mix the salad together. Drain once cooked and allow to dry for a few minutes.
- In a small bowl, combine, mayonnaise, garlic and lemon. Stir into the potatoes while they are still warm, as they absorb the flavor better then.
- Add all remaining ingredients, broccoli, red bell peppers, onion, and lots of herbs. Season to taste with salt.