This recipe came from my friend, Chef Ken Warren, who, at that time, was Kitchen Manager, at the Topeka Hy-Vee Store. Not your traditional potato salad due to the tangy dressing and broccoli, this salad is perfect for summer since the dressing is oil-based instead of mayo-based; this makes it a much safer option for outdoor gatherings and picnics.
1.5 lbs. Yukon gold potatoes, cut into bite-size chunks
1 cup broccoli florets, cut into bite-size pieces
1/4 cup diced red onion
1/4 cup good olive oil
1 ½ Tbs. whole-grain mustard
2 Tbs. white wine vinegar
1 tsp. sugar
salt and freshly ground black pepper, to taste
Parsley or chives, for garnish, if desired
Wash and dice the potatoes into bite-size pieces; add to a pot of boiling water and cook for 5 minutes; add broccoli to pot and cook for an additional 5 minutes or until potatoes are fork-tender; drain. While the vegetables are cooling, make the dressing by whisking all ingredients together in a small bowl. Toss potatoes, broccoli and red onion in prepared dressing, adjusting as needed to your tastes and consistency. Garnish with fresh parsley or chives, if desired. Potato salad is best served at room temperature.
Now You’re Cookin’,