Hot Potato and Broccoli Vinaigrette
Updated June 21, 2023
- Total Time
- 35 minutes
- Rating
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Ingredients
1 pound tiny new potatoes
1 pound broccoli, trimmed and broken into flowerets
⅓ cup olive oil
5 tablespoons cider vinegar
1 clove garlic, finely minced or pressed
½ teaspoon dry mustard
¼ teaspoon paprika
Salt and freshly ground black pepper to taste
2 green onions, finely sliced
Nutritional analysis per serving (3 to 4 servings)
29 grams carbs; 296 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 633 milligrams sodium; 6 grams protein; 3 grams sugar
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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