Chinese Broccoli and Potato Salad

By Marian Burros

Published July 11, 1995

Total Time
45 minutes
Rating
(0)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; If the Meal Plan Doesn't Suit, Don't Worry. It's Flexible.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • 1 pound tiny new potatoes

  • 1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 ½ to 4 cups)

  • 4 ounces whole red onion

  • 1 large clove garlic

  • 1 tablespoon toasted sesame oil

  • 3 tablespoons rice vinegar

  • 1 ½ tablespoons dry sherry

  • 1 teaspoon reduced-sodium soy sauce

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

55 grams carbs; 324 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 9 grams fiber; 149 milligrams sodium; 10 grams protein; 6 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.

Powered by

Preparation

  1. Step 1

    Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.

  2. Step 2

    Remove tough stems from whole broccoli. Cut florets into bite-size pieces.

  3. Step 3

    Mince onion and garlic.

  4. Step 4

    In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.

  5. Step 5

    About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.

  6. Step 6

    Add onion and garlic to dressing.

  7. Step 7

    When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
NellieH

The flavours are good but the onion and garlic overpower the delicacy of the other ingredients. I would suggest cutting back the quantity and sautéing them before adding to the dressing. I'm going to try sautéing leftovers tomorrow. I don't see the option to rate with stars but I'd probably give it 2-3.

NellieH

Incidentally, I used baby broccoli.

Vel

Misnamed. I thought this was going to be a recipe for Chinese broccoli aka gai-lan.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.