You may have already seen or tried my German Warm Potato and Asparagus Salad. If not, I highly recommend giving it a try. It’s easy to make, delicious and Whole30 compliant if you omit the honey.
The recipe you see here for German Potato Salad with Broccoli is very similar. In fact, it’s almost identical except for the fact that I used yellow-fleshed potatoes instead of baby potatoes and replaced the asparagus with broccoli. Turns out not everyone is a fan of asparagus! Who woulda thunk it? Personally, I can’t get enough of the stuff but if I’m being honest, it is quite expensive and has a very short season here in Toronto. Always good to have a backup plan, I guess.
I decided to give this take on a warm German potato salad with broccoli instead of asparagus and I was not disappointed. I’m not going to play favourites and tell you which version I like more. I think they both taste great and work just as easily cold as they do warm. I plan to make this again for Father’s Day lunch to go alongside some epic steaks on the grill.
I have a feeling it will be a hit but if I know my dad, I better triple the amount of garlic in the dressing!
The only thing to note here is the inclusion of a small amount of honey in the dressing. If you are on a round of Whole30, feel free to omit the honey to keep the salad compliant. Otherwise, a little bit goes a long way in terms of balancing the acidity from the vinegar and olive oil.
German Potato Salad with Broccoli - Whole30
- 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
- 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.