Warm Potato and Broccoli Salad
This warm potato and broccoli salad is a delightful combination of tender baby potatoes and crisp broccoli florets, sautéed with garlic and red bell pepper, then seasoned with fresh herbs and lemon juice. It’s a vibrant, nutrient-packed dish that is perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 300g broccoli florets
- 500g baby potatoes, halved
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp lemon juice
- Pomegranate seeds for garnish (optional)
- Fresh greens (like kale or spinach) for serving
Instructions
- Boil the halved baby potatoes in salted water for 10-12 minutes or until tender. Drain and set aside.
- Steam the broccoli florets for about 5 minutes until tender but still crisp. Set aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add the boiled potatoes to the skillet and cook for 5-7 minutes until they begin to brown. Stir in the steamed broccoli and 1 diced red bell pepper. Continue cooking for another 3-4 minutes, stirring occasionally.
- Season the mixture with salt and black pepper to taste. Stir in 1 tbsp fresh parsley, 1 tbsp fresh chives, and 1 tbsp lemon juice. Mix well to combine all flavors.
- Arrange fresh greens (kale or spinach) on a serving platter or individual plates. Spoon the warm potato and broccoli mixture over the greens. Garnish with pomegranate seeds if desired.
- Serve warm and savor the delicious, healthy salad!
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg