Hot Potato and Broccoli Vinaigrette
Updated June 22, 2023
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- 1pound tiny new potatoes
- 1pound broccoli, trimmed and broken into flowerets
- â…“cup olive oil
- 5tablespoons cider vinegar
- 1clove garlic, finely minced or pressed
- ½teaspoon dry mustard
- ¼teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2green onions, finely sliced
Nutritional analysis per serving (4 servings)
296 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 6 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
- Step 2
Steam broccoli until just tender; cut into small pieces and keep warm.
- Step 3
While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.
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