Hot Potato And Broccoli Vinaigrette Recipe

Name: Hot Potato And Broccoli Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes (1 1/3 lb.); 1 bunch broccoli; 1/2 c. vegetable oil; 1/4 c. cider vinegar; 1 clove garlic, minced fine; 1 1/2 tsp. salt; 1 tsp. basil; 1/8 tsp. liquid hot pepper sauce; 2 green onions; cherry tomatoes

Servings: persons

4 medium potatoes (1 1/3 lb.)
1 bunch broccoli
1/2 c. vegetable oil
1/4 c. cider vinegar
1 clove garlic, minced fine
1 1/2 tsp. salt
1 tsp. basil
1/8 tsp. liquid hot pepper sauce
2 green onions
cherry tomatoes

1
Peel and cut potatoes into 1-inch cubes.
2
Cook potatoes covered in 1-inch boiling water until just tender.
3
Drain thoroughly and keep hot.
4
In another saucepan, cook broccoli (that has been washed and broken into small branches) in 1-inch boiling water until crisp-tender.
5
Drain thoroughly and keep hot.
6
In small saucepan combine remaining ingredients, except tomatoes.
7
Bring to just boiling over medium heat, stirring.
8
Arrange potatoes and broccoli in serving dish.
9
Pour hot vinegar mixture over, tossing gently. Garnish with tomatoes.

359

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 10 ingredients. The key ingredients include: 4 medium potatoes (1 1/3 lb.), 1 bunch broccoli, 1/2 c. vegetable oil, 1/4 c. cider vinegar, and more.

Yes, Hot Potato And Broccoli Vinaigrette 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.

Hot Potato And Broccoli Vinaigrette

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