If you’re looking for a fresh, vibrant, and downright delicious way to enjoy your veggies, this Potato Broccoli Salad with Vinaigrette Recipe is going to become your new go-to. It masterfully combines tender cubes of new potatoes with crisp-tender broccoli florets, all coated in a zesty, tangy vinaigrette that wakes up your taste buds. Cherry tomatoes add bursts of sweetness, and fresh basil brings a fragrant finish. This salad is perfect for picnics, potlucks, or a bright side dish at dinner — it’s easy to make, packed with color and flavor, and keeps wonderfully in the fridge.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to the success of this salad. Each element plays its part — from the tender potatoes adding heartiness to the crunchy broccoli for texture, and the vinaigrette bringing everything together with a lively, acidic punch.
- Broccoli (1-1/2 pounds): Fresh and vibrant, cut into bite-sized florets for perfect tenderness.
- New potatoes (3 cups, cubed): Creamy and starchy, they soak up the vinaigrette beautifully.
- Kosher salt (1 tsp plus 1 tsp): Essential for seasoning both the potatoes and dressing just right.
- Cherry tomatoes (1/2 pint, halved): Juicy and sweet, adding a pop of color and freshness.
- Olive oil (1/2 cup): Rich and fruity, it’s the base for the vinaigrette dressing.
- Apple cider vinegar (1/4 cup): Adds tangy brightness that balances the salad perfectly.
- Lemon juice (1 Tbsp): Freshly squeezed for a refreshing citrus kick.
- Green onions or scallions (2, minced): Provide a subtle onion flavor without overpowering the dish.
- Garlic (1 clove, minced or grated): Infuses the vinaigrette with a gentle savory depth.
- Hot sauce (1/8 tsp): Just a touch for a hint of warmth, optional but delightful.
- Fresh basil (1 Tbsp, chopped): Herbaceous and fragrant, it’s the perfect finishing touch.
How to Make Potato Broccoli Salad with Vinaigrette Recipe
Step 1: Cook the Potatoes
Start by placing your cubed new potatoes in a medium saucepan and covering them with cold water. Add about a teaspoon of kosher salt to season the water and bring it to a gentle boil over medium heat. Cook the potatoes until they are tender but still hold their shape, which should take around 10 minutes. Once done, drain and set aside — keeping them warm will help the vinaigrette soak in more deeply.
Step 2: Steam the Broccoli
While the potatoes are cooking, prepare your broccoli by cutting it into bite-sized florets. Steam it until it’s tender-crisp, which means it should be cooked through but still bright green and slightly crunchy. You can do this on the stove with a steamer basket or even in the microwave with a little water in a covered dish for a few minutes.
Step 3: Make the Vinaigrette
In a mason jar or small bowl, combine the olive oil, apple cider vinegar, lemon juice, minced green onions, grated garlic, kosher salt, and a touch of hot sauce. Seal the jar tightly and shake vigorously until the vinaigrette emulsifies into a smooth, harmonious dressing.
Step 4: Assemble the Salad
Pour the freshly made vinaigrette over the still-warm potatoes and toss them gently to coat every cube. Then add the steamed broccoli and halved cherry tomatoes, folding everything together carefully so the flavors meld without squashing those delicate tomatoes.
Step 5: Chill and Garnish
Cover the salad and refrigerate it for at least one hour so the flavors can marry beautifully. Just before serving, sprinkle the chopped fresh basil on top — it adds a fragrant finish that takes this simple salad to the next level of delicious.
How to Serve Potato Broccoli Salad with Vinaigrette Recipe
Garnishes
This salad shines with freshly chopped basil scattered on top, but you might also try thinly sliced radishes or a handful of toasted pine nuts for an added crunchy surprise. A light sprinkle of feta or shaved Parmesan could complement the vinaigrette beautifully if you want to add a little creamy tang.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, making it a fantastic companion for summer barbecues. It also works well alongside a hearty grain bowl or a simple piece of crusty bread for a lighter, vegetarian meal.
Creative Ways to Present
For a stunning presentation, try serving the salad on a large wooden platter with the basil scattered artistically. You can also portion it into individual mason jars for a charming picnic-ready lunch or bring it to a potluck in a beautiful glass bowl so everyone can appreciate the vibrant colors.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your salad, don’t throw away the leftovers! Cover the salad tightly and store it in the refrigerator. It will keep well for 3 to 4 days, and the flavors even deepen over time, making for a great lunch the next day.
Freezing
Because this salad features fresh vegetables and a delicate vinaigrette, freezing is not recommended. The broccoli and potatoes tend to become mushy after thawing, losing their lovely texture and appeal.
Reheating
If you prefer your salad slightly warm, gently reheat just the potato and broccoli portions in the microwave or on the stovetop before adding the vinaigrette and tomatoes. However, this salad truly shines best served cold or at room temperature to keep that fresh snap.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for this salad as it stays crisp and bright, but you can use frozen if needed. Just be sure to thaw and drain it well, then pat it dry to avoid a soggy salad.
Is this salad gluten-free?
Absolutely! All the ingredients in the Potato Broccoli Salad with Vinaigrette Recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten.
Can I make the vinaigrette ahead of time?
You sure can! The vinaigrette actually tastes even better after a few hours as the flavors blend. Just store it in a sealed jar in the fridge and give it a good shake before tossing with the salad.
What’s a good substitute for apple cider vinegar?
If you don’t have apple cider vinegar on hand, white wine vinegar or rice vinegar are excellent alternatives that will maintain the bright, tangy flavor.
How can I add protein to this salad?
To turn this into a heartier meal, toss in some cooked chickpeas, grilled chicken, or even crumbled feta cheese. Any of these will complement the vinaigrette and textures beautifully.
Final Thoughts
This Potato Broccoli Salad with Vinaigrette Recipe is one of those dishes that feels like a warm hug on a plate — fresh, flavorful, and satisfying in every bite. Whether you’re making it for a casual family dinner or a festive gathering, it’s guaranteed to impress and delight. Give it a try soon and watch it become a beloved staple in your recipe collection!
Print
Potato Broccoli Salad with Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 8 servings
- Category: Salad
- Method: Boiling and Steaming
- Cuisine: American
- Diet: Vegetarian
Description
This Potato Broccoli Salad with Vinaigrette is a fresh, vibrant side dish perfect for spring and summer meals. Tender boiled potatoes and crisp-steamed broccoli are tossed with juicy cherry tomatoes and a zesty homemade vinaigrette infused with garlic, lemon juice, and a hint of hot sauce. Garnished with fresh basil, it’s a delicious and healthy salad that can be enjoyed chilled, making it ideal for picnics, barbecues, or simple weeknight dinners.
Ingredients
Salad
- 1–1/2 pounds fresh broccoli
- 3 cups cubed new potatoes
- 1 tsp kosher salt (for boiling potatoes)
- 1/2 pint cherry tomatoes, halved
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp lemon juice
- 2 green onions or scallions, minced
- 1 clove garlic, minced or grated
- 1 tsp kosher salt
- 1/8 tsp hot sauce
Garnish
- 1 Tbsp fresh basil, chopped
Instructions
- Cook Potatoes: Put the cubed new potatoes into a medium saucepan and cover them with cold water. Add about 1 teaspoon of kosher salt to the water. Place the saucepan over medium heat, bring the water to a boil, and cook the potatoes until tender, approximately 10 minutes. Drain the potatoes well.
- Steam Broccoli: Cut the broccoli into bite-size florets. Steam the broccoli until tender-crisp by either using a steamer over boiling water on the stove or microwaving with a small amount of water covered, for about 3-5 minutes. The broccoli should be cooked but still maintain a slight crunch.
- Prepare Vinaigrette: In a mason jar or small bowl, combine the olive oil, apple cider vinegar, lemon juice, minced green onions, minced garlic, 1 teaspoon kosher salt, and 1/8 teaspoon hot sauce. Shake or whisk thoroughly until the dressing is well emulsified.
- Toss Salad: Pour the vinaigrette over the warm potatoes and toss gently to coat the cubes with the dressing. Add the steamed broccoli florets and halved cherry tomatoes to the bowl and gently toss everything together until combined.
- Chill and Garnish: Place the salad in the refrigerator and let it chill for at least one hour to allow the flavors to meld. Just before serving, sprinkle the chopped fresh basil over the top for a burst of fresh herbal flavor.
- Storage: Leftover salad should be covered and refrigerated promptly. It will keep well in the refrigerator for 3-4 days, making it a great make-ahead side dish.
Notes
- Broccoli can be steamed either on the stovetop with a steaming basket or in the microwave with a bit of water covered, ensuring it stays crisp-tender.
- Using new potatoes provides a creamy texture and holds up well in this salad without becoming mushy.
- Adjust the hot sauce quantity based on your preferred spice level.
- This salad is best served chilled or at room temperature to fully enjoy the crisp texture and bright flavors.
