CHINESE STYLE POTATO SALAD
Chinese style potato salad is an easy dish that you can finish in less than 30 minutes. The potato slivers are crisp and infused with a clean and appetizing, slightly spicy flavor.
Provided by Maggie Zhu
Categories Salad
Time 15m
Number Of Ingredients 6
Steps:
- Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
- Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
- Add garlic to potato, sprinkle salt on top, and set aside.
- Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
- Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
- Serve at room temperature as a side dish or as a salad.
Nutrition Facts : ServingSize 206 g, Calories 247 kcal, Carbohydrate 35.7 g, Protein 4.4 g, Fat 10.4 g, SaturatedFat 1.8 g, Sodium 595 mg, Fiber 4.5 g, Sugar 1.7 g
INSTANT POT® BROCCOLINI AND POTATO SALAD
This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.
Provided by Kim's Cooking Now
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
- Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 31.3 g, Fat 14.1 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 477.1 mg, Sugar 2.9 g
BROCCOLI & SWEET POTATO SALAD
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
WARM BROCCOLI AND POTATO SALAD
A warm salad that can be enjoyed anytime of the year. Feel free to experiment with the dressing! Stacey
Provided by Stacey Sweet
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 571.2, Fat 47.8, SaturatedFat 12.6, Cholesterol 46.2, Sodium 585.7, Carbohydrate 25.3, Fiber 3.8, Sugar 2.6, Protein 11.4
FRESH BROCCOLI/MANDARIN SALAD
I write a food column for our local newspaper, and I consider myself a pretty good judge of recipes. But I'll admit I was surprised by this one-I didn't think the usual ingredients would go together as well as they do. -Connie Blommers, Pella, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill., In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.
Nutrition Facts : Calories 227 calories, Fat 15g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
BROCCOLI AND POTATO SALAD
Make and share this Broccoli and Potato Salad recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD
A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.35 milligram of sodium
CHINESE BROCCOLI AND POTATO SALAD
Provided by Marian Burros
Categories easy, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 135 milligrams, Sugar 4 grams
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- 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.
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