Warm Potato-Broccoli Salad

Ingredients

• 12 ounces new potatoes
• 16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
• 1 large scallion
• 2 teaspoons toasted sesame oil
• 2 tablespoons rice vinegar
• ⅛ teaspoon salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    254 calories; 5 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 10 grams protein; 232 milligrams sodium

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

Preparation

1. Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
2. Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
3. Wash, trim and cut scallion into small pieces.
4. As soon as potatoes and broccoli are cooked, drain and set aside.
5. In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.

15 minutes