Honey Mustard Potato And Broccoli Salad Recipe

Name: Honey Mustard Potato And Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds large russet potatoes, scrubbed and drained (about 4); 2 teaspoons kosher salt; 1 head broccoli; 11/2 tablespoons cider vinegar; 2 teaspoons mild honey; 2 teaspoons granulated sugar; 1 tablespoon Dijon mustard; 1/4 teaspoon celery seeds; 1/2 teaspoon freshly ground white pepper; 11/2 cups vegan mayonnaise, Veganaise preferred; 1/2 cup shredded carrots

Servings: persons

4 pounds large russet potatoes, scrubbed and drained (about 4)
2 teaspoons kosher salt
1 head broccoli
11/2 tablespoons cider vinegar
2 teaspoons mild honey
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
1/4 teaspoon celery seeds
1/2 teaspoon freshly ground white pepper
11/2 cups vegan mayonnaise, Veganaise preferred
1/2 cup shredded carrots

1
Cut the potatoes in half, place them in a large saucepan, add enough water to cover and the salt. Cook over high heat for about 20 to 25 minutes, or until they are soft enough for a knife to pierce easily. Drain and set aside until cool enough to handle.
2
While the potatoes are cooking, cut the broccoli into individual bite-sized florets. Trim and peel the stems and cut crosswise into 1/2-inch rounds. You will have about 3 cups small broccoli florets and stems. Steam, blanch, or microwave the broccoli with a tablespoon of water until it is bright green and still a bit firm. Drain and set aside.
3
In a medium-sized bowl, make the dressing: whisk together the vinegar, honey, sugar, mustard, celery seeds, white pepper and mayonnaise. Peel the potatoes and cut into 1-inch cubes. Place the still-warm pieces into the dressing and stir gently to coat. Add the broccoli, also still warm, and stir gently to coat. Add the carrots and stir gently before serving. Serve immediately or refrigerate and serve cold.

2697

kcal

Calories

248

Fat

102

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: 4 pounds large russet potatoes, scrubbed and drained (about 4), 2 teaspoons kosher salt, 1 head broccoli, 11/2 tablespoons cider vinegar, and more.

Yes, Honey Mustard Potato And Broccoli 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.

Honey Mustard Potato And Broccoli Salad

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