German Potato Salad with Broccoli - Whole30
Servings: 4 people
Ingredients
- 2-2.5 lbs yellow-fleshed potatoes cut into 1/8ths
- 1 lbs raw broccoli cut into florets
- 1/2 red onion thinly sliced
- 3 cloves garlic finely chopped
- 1/4 cup fresh parsley finely chopped
- 1.5 tbsp compliant grainy mustard
- 1 tbsp all-natural honey omit if doing Whole30
- 1 tbsp Sherry wine vinegar or sub high-quality white wine vinegar
- 3 tbsp Extra Extra Virgin Olive Oil EVOO
- kosher salt
- Freshly Cracked Black Pepper
Instructions
- Bring a large pot of water to a boil. Lower temperature to med-high and season water with 2 tsp kosher salt. Add potatoes and cook until fork tender (approx. 18-20min).
- Meanwhile, add garlic, mustard, sherry vinegar, honey, and EVOO to a large mixing bowl.
- Once potatoes are cooked, drain and transfer to the bowl with the dressing - reserve cooking water. Add thinly-sliced onion and parsley to the potatoes. Gently toss everything to coat. Taste for seasoning and adjust as required.
- Add broccoli to pot with reserved cooking water. If necessary, replace or add water in the pot. Blanch broccoli 2-3 minutes over high heat then transfer to ice bath 2-3 minutes to stop cooking and set the colour. Drain broccoli and add to dressed potatoes. Gently toss once more to coat.
- Serve in bowl or transfer to a platter. Garnish with a drizzle more of EVOO and some freshly-cracked black pepper.
Notes
This German Potato and Broccoli Salad is best served warm. However, it can be prepared ahead of time and served at room temperature as well. You can also reheat it slightly in the oven before guests arrive. It can also be eaten cold the next day, making it a great option for a picnic or BBQ!