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

Scale

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

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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.