Chinese Broccoli and Potato Salad

1. 1

   Scrub potatoes and place in a large pot; cover with water and bring to boil.

2. 2

   Cook 10 to 20 minutes, depending on the size of the potatoes.

3. 3

   Remove tough stems from whole broccoli.

4. 4

   Cut florets into bite-size pieces.

5. 5

   Mince onion and garlic.

6. 6

   In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.

7. 7

   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.

8. 8

   Add onion and garlic to dressing.

9. 9

   When broccoli and potatoes are done, drain.

10. 10

    Stir broccoli into dressing.

11. 11

    Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.