Broccoli Potato Salad With Roast Garlic Vinaigrette
A delicious picnic potato salad with no mayonnaise. This easy to make roast potato salad with broccoli is a great make-ahead salad that travels well and improves with age.
Servings: 4 -6 depending if main or side dish
Calories: 392kcal
Ingredients
- 1 lb Baby, fingerling, or new potatoes
- Sea salt kosher salt
- 2-3 Scallions finely chopped
- 1 Bunch broccolini or baby broccoli. See recipe notes for broccolini substitutes.
- 2 Handfuls arugula Optional
- 3 oz Crumbly goats cheese or feta More if you like feta. Remove or substitute for vegan.
- 2 tbsp roughly chopped pistachios to garnish slivered almonds or pine nuts are also good
Potato Salad Vinaigrette Dressing with Roasted Garlic
- 6 tbsp olive oil divided for cooking the potatoes
- 2 tbsp balsamic vinegar
- 1 small lemon – Approx 4 tablespoons of fresh juice. You can also add additional zest if you like.
- 1 tbsp Fresh lemon thyme leaves removed from stems (if using normal thyme, add a sprinkle of lemon zest).
- 5-6 Large cloves of garlic for roasting. You can use minced garlic if you prefer
Instructions
- Preheat oven to 430°F (220°C).
- Wash potatoes and leaving the skins on, coat with olive oil, sprinkle with sea salt and arrange on a baking sheet with whole cloves of garlic. (See cooking note on potatoes & garlic)
- Roast the potatoes until cooked and the skins golden – around 30 minutes. Remove the garlic when soft - about 15 minutes.
- Remove from the oven and allow to cool
- While the potatoes are cooking, prepare the broccolini and dressing.
- Quickly blanch (parboil) the broccolini stems in a pan of boiling water for a minute or two. Be sure not to overcook them. You still want some crunch in the stems.
- Immediately run broccolini under cold water to stop further cooking and place it straight in the fridge.
- Make sure the potatoes and broccoli are cold before assembling the salad.
- Combine all of your salad dressing ingredients, squeeze the roast garlic in and combine well. Whisking or blending works best to combine the garlic.
- Toss the cooled potatoes and broccolini with the dressing adding the chopped shallots. Add additional or optional veg listed in the notes at this time as well.
- Refrigerate until ready to serve.
- When ready to pack or serve, top with chopped pistachio (or nuts of your choice) and crumbled feta or goats cheese. (For vegan, leave feta out or use a vegan substitute)
Notes
Cooking Potatoes
You can also boil the potatoes first and toss them in a hot pan in olive oil & salt to brown the skins. Boil slowly so as not to burst the skins.Roasting Garlic
Remove the garlic cloves before the potatoes are finished. Around halfway – The center should be squishy – not completely dried out.Optional or Substitute Vegetables
Kale or blanched green beans and peas can be added or used as a substitute for broccolini. You can use regular broccoli, but broccolini is less bitter. The cooked texture is also nicer when served cold. Especially the stalks. Add these at step 5. Especially if adding or substituting with kale, it likes a good soak in the dressing to tenderize. If adding arugula, it may go soggy if added too early. If choosing to add it, save the arugula until just before serving.Vegan Potato Salad
If you want to make this a vegan potato salad, leave off the feta or goat's cheese or substitute it with vegan feta.Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 31g | Protein: 8g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 19mg | Sodium: 267mg | Potassium: 621mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 81mg | Calcium: 182mg | Iron: 2mg