Broccoli Potato Salad Recipe

Name: Broccoli Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen chopped broccoli; ½ teaspoon salt; ½ cup boiling water; 1 cup potato, cooked and cubed; ½ cup oil-and-vinegar dressing; 2 stalks celery, cit diagonally into slices; 2 hard-cooked eggs, cut in quarters; 13 head iceberg lettuce, torn into bite-size pieces; ¾ teaspoon seasoning salt; ¼ teaspoon pepper; lettuce

Servings: persons

10 ounces frozen chopped broccoli
½ teaspoon salt
½ cup boiling water
1 cup potato, cooked and cubed
½ cup oil-and-vinegar dressing
2 stalks celery, cit diagonally into slices
2 hard-cooked eggs, cut in quarters
13 head iceberg lettuce, torn into bite-size pieces
¾ teaspoon seasoning salt
¼ teaspoon pepper
lettuce

1
Sprinkle frozen broccoli with 1/2 teaspoon salt,
2
Pour boiling water over broccoli in a large bowl.
3
Cover and let stand 3 minutes, drain.
4
Stir in potatoes.
5
Pour salad dressing on broccoli and potatoes.
6
Cover and refrigerate at least 2 hours.
7
Add remaining ingredients except lettuce; toss.
8
Serve in lettuce-lined bowl.
9
Refrigerate any leftover salad immediately.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces frozen chopped broccoli, ½ teaspoon salt, ½ cup boiling water, 1 cup potato, cooked and cubed, and more.

Yes, Broccoli Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Potato Salad

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