Broccoli potato salad

A creamy, crunchy, and satisfying salad made with tender potatoes, fresh broccoli, and a flavorful creamy dressing. Perfect as a side dish for lunch, dinner, picnics, or family gatherings.

Ingredients

For the Salad:

• 1 ½ lbs (680 g) baby potatoes, quartered
• 3 cups fresh broccoli florets, cut into bite-size pieces
• ½ cup red onion, finely diced
• ½ cup shredded cheddar cheese
• ⅓ cup cooked bacon, crumbled
• ¼ cup chopped fresh parsley
• ¼ cup roasted sunflower seeds or chopped walnuts, optional
• Salt, to taste
• Black pepper, to taste

For the Creamy Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1–2 teaspoons honey or sugar, optional
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Prepare the potatoes:
   Wash the potatoes well and cut them into evenly sized quarters. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
2. Cook the potatoes:
   Bring the water to a boil, then reduce the heat and simmer for about 10–14 minutes, or until the potatoes are fork-tender but still firm. Avoid overcooking them so they don’t become mushy in the salad.
3. Cool the potatoes:
   Drain the potatoes thoroughly and spread them on a large plate or baking sheet. Let them cool for about 10–15 minutes.
4. Blanch the broccoli:
   Bring a separate pot of lightly salted water to a boil. Add the broccoli and cook for 2–3 minutes until bright green and slightly tender.

Immediately transfer the broccoli to a bowl of ice water for 1–2 minutes. Drain very well and pat dry. This keeps the broccoli crisp and vibrant.

5. Make the dressing:
   In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, honey, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Taste and adjust the seasoning as desired.

6. Combine the salad:
   Place the cooled potatoes and broccoli in a large mixing bowl. Add the red onion, cheddar cheese, bacon, parsley, and sunflower seeds or walnuts if using.
7. Add the dressing:
   Pour the creamy dressing over the salad. Gently toss everything together until the potatoes and broccoli are evenly coated.
8. Chill:
   Cover and refrigerate for at least 30 minutes before serving. For the best flavor, chill for 1–2 hours.
9. Serve:
   Give the salad a gentle stir before serving. Sprinkle with a little extra parsley, bacon, cheese, or seeds if desired.

Nutritional Information
Approximate per serving, based on 6 servings:

• Calories: 320
• Protein: 8 g
• Carbohydrates: 31 g
• Fat: 19 g
• Saturated Fat: 5 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 500 mg

Nut Information

• The basic recipe can be made completely nut-free.
• Sunflower seeds are a seed, not a tree nut, and can be used for extra crunch.
• If using walnuts, pecans, or other tree nuts, check labels for cross-contact if serving someone with a nut allergy.
• For a nut-free version, simply omit the walnuts and use sunflower seeds or pumpkin seeds instead.

Q/S (Quick Substitutions)

• Potatoes → baby red potatoes, Yukon Gold, or regular russet potatoes
• Broccoli → cauliflower or a broccoli-cauliflower combination
• Mayonnaise → light mayonnaise or Greek yogurt
• Sour cream → plain Greek yogurt
• Cheddar → Monterey Jack, Colby, or mozzarella
• Bacon → turkey bacon or vegetarian bacon
• Red onion → green onions or shallots
• Honey → maple syrup or a small amount of sugar
• Walnuts → sunflower seeds, pumpkin seeds, or omit completely
• Dijon mustard → yellow mustard
• Apple cider vinegar → white wine vinegar or lemon juice

Tips

• Don’t overcook the potatoes or broccoli; both should hold their shape.
• Cool the potatoes before mixing so the dressing stays creamy.
• Pat the broccoli dry after blanching to prevent watery dressing.
• Letting the salad chill before serving gives the flavors time to develop.
• For extra flavor, add chopped dill, green onions, or a pinch of cayenne pepper.