Best 2 Hot Potato And Broccoli Vinaigrette Recipes
**Savor the Symphony of Flavors: A Culinary Journey with Hot Potato and Broccoli Vinaigrette**
Embark on a delightful culinary adventure with our tantalizing Hot Potato and Broccoli Vinaigrette recipe. This vibrant dish bursts with fresh and zesty flavors, featuring perfectly cooked potatoes, tender-crisp broccoli, and a tantalizing vinaigrette dressing. With its vibrant colors and irresistible taste, this dish is sure to become a favorite in your kitchen.
In addition to the main recipe, we also offer variations to cater to diverse preferences. For a vegan delight, try our Vegan Hot Potato and Broccoli Vinaigrette, where we replace honey with maple syrup to create a equally flavorful dressing. If you prefer a spicier kick, the Spicy Hot Potato and Broccoli Vinaigrette adds a touch of heat with cayenne pepper, while the Roasted Garlic Hot Potato and Broccoli Vinaigrette introduces a rich and savory dimension with roasted garlic. And for those with a passion for bacon, our Bacon Hot Potato and Broccoli Vinaigrette is an absolute must-try, featuring crispy bacon bits that elevate the dish to a whole new level of deliciousness.
No matter your taste preferences, our collection of Hot Potato and Broccoli Vinaigrette recipes promises an unforgettable culinary experience. Join us on this flavor-filled journey and discover the perfect recipe to tantalize your taste buds.
HOT POTATO SALAD WITH SCALLION VINAIGRETTE
Make and share this Hot Potato Salad With Scallion Vinaigrette recipe from Food.com.
Provided by jeniwan
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- For the vinaigrette:.
- In a small bowl, whisk together 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of sugar.
- Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add scallions.
- For the salad:.
- Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
- In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.
Nutrition Facts : Calories 216.2, Fat 16.4, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 16.4, Fiber 2.2, Sugar 0.9, Protein 2
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
Tips:
- Select firm and small potatoes: Choose baby potatoes or small red potatoes for the best texture and flavor.
- Boil potatoes until tender-firm: Overcooked potatoes will become mushy, so boil them until they are just tender when pierced with a fork.
- Shock the potatoes in cold water: This stops the cooking process and helps keep the potatoes firm and flavorful.
- Use a good quality olive oil: The olive oil is a key ingredient in the vinaigrette, so use a good quality oil that you enjoy the taste of.
- Roast the broccoli until tender-crisp: Roasting the broccoli brings out its natural sweetness and caramelizes the edges slightly.
- Make the vinaigrette just before serving: The vinaigrette is best when freshly made, so wait to make it until you're ready to serve the salad.
- Season the salad to taste: Add salt and pepper to the salad to taste, and adjust the amount of vinaigrette as desired.
Conclusion:
This hot potato and broccoli vinaigrette is a delicious and healthy salad that is perfect for a summer lunch or dinner. The potatoes and broccoli are roasted to perfection and tossed in a tangy vinaigrette. The salad is easy to make and can be tailored to your own taste preferences. For example, you can add other vegetables such as cherry tomatoes, cucumber, or bell peppers. You can also use a different type of vinegar in the vinaigrette, such as white wine vinegar or balsamic vinegar.
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