Creamy Broccoli and Potato Salad: A Nutritious Meal
How to Make Broccoli Potato Salad: Preparing and Blanching Fresh Broccoli
This salad, made with fresh broccoli and fluffy potatoes, is perfect as a side dish or a satisfying meal on its own. Enjoy a healthy and delicious salad with simple ingredients.
Salad Ingredients- 2 small potatoes
- 1 head of fresh broccoli
- 1/2 small onion
- 5 Tbsp mayonnaise
- 1 Tbsp whole grain mustard
- 2 Tbsp vinegar
- 1 Tbsp plum syrup (or honey/sugar)
- 1/3 tsp salt
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the main ingredients for the salad: 2 small potatoes and 1 head of fresh broccoli. Washing them thoroughly is the first step to a great dish.
Step 2
Peel the potatoes and cut them lengthwise into halves. Then, cut each half lengthwise again to create pieces about 0.5 cm thick, resembling fan shapes. This cutting technique helps the dressing penetrate evenly, enhancing the flavor.
Step 3
Wash the broccoli well. Then, use a knife to gently trim the rough ends of the stalk for a clean presentation. The vibrant green of fresh broccoli is visually appealing.
Step 4
While preserving the beautiful florets, cut the broccoli stalk into moderately long pieces, not too short. The stalks are also nutritious and delicious!
Step 5
Now, cut these prepared broccoli stalk pieces into lengths of about 1.5 to 2 cm. Cutting them into bite-sized pieces makes them easier to eat.
Step 6
Cut the broccoli florets into similarly bite-sized pieces, avoiding pieces that are too large. This ensures a harmonious texture in the salad.
Step 7
Separate the cut broccoli stalks and florets, and set them aside. This separation allows for better control over the cooking time for each part.
Step 8
In a large pot, add enough water to generously cover the broccoli and bring it to a boil over high heat. Once the water is at a rolling boil, add 1 tablespoon of salt. This step helps to maintain the broccoli’s vibrant green color and adds a subtle flavor.
Step 9
When the water boils, add the sliced potatoes first. Cook them until they are tender but not mushy. It’s important to cook them just right so they don’t fall apart when mixed.
Step 10
Once the potatoes are cooked to your liking, carefully drain them using a colander and shake off any excess water. Draining them while they are still warm helps them hold their shape.
Step 11
Transfer the drained potatoes to a large bowl and let them cool slightly. Allowing them to cool a bit before mixing ensures they don’t make the other ingredients overly warm or mushy.
Step 12
Now, it’s time to blanch the broccoli in the same boiling water used for the potatoes. Once the water returns to a rolling boil, add the prepared broccoli stalks first. Blanch them briefly.
Step 13
As the stalks start to turn tender, add the broccoli florets to the pot. Stir gently to ensure they are evenly submerged. Cook for a very short time, as overcooking can make the broccoli mushy.
Step 14
As soon as the water boils again, remove the broccoli from the pot to preserve its bright color and crispness.
Step 15
Immediately transfer the blanched broccoli to a bowl of ice-cold water to stop the cooking process and lock in the color. After chilling, gently rinse them under cold running water, then drain thoroughly in a colander.
Step 16
To ensure the salad isn’t watery, use a salad spinner or gently pat the broccoli dry with paper towels to remove as much moisture as possible. Excess water can dilute the flavor of the salad.
Step 17
Add the blanched broccoli to the bowl with the cooled potatoes. Finely mince half a small onion and add it to the bowl. Then, add 5 tablespoons of mayonnaise and 1 tablespoon of whole grain mustard.
Step 18
Finally, add 2 tablespoons of vinegar, 1 tablespoon of plum syrup (or your preferred sweetener), 1/3 teaspoon of salt, and a pinch of black pepper. Mix everything together gently with a spatula until well combined. Feel free to adjust the seasonings to your taste.
Step 19
Transfer the perfectly mixed broccoli and potato salad to a serving dish. Present it beautifully. This salad is wonderful served alongside warm rice or bread!
