Chinese Broccoli and Potato Salad

Ingredients

  • 1 pound tiny new potatoes
  • 1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
  • 4 ounces whole red onion
  • 1 large clove garlic
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons rice vinegar
  • 1 ½ tablespoons dry sherry
  • 1 teaspoon reduced-sodium soy sauce
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      360 calories; 7 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 12 grams protein; 187 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
  2. Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
  3. Mince onion and garlic.
  4. In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
  5. About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
  6. Add onion and garlic to dressing.
  7. When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

45 minutes

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