Oven-Roasted Potato and Broccoli Salad
- 2 russet potatoes, diced with skin on
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup water
- ½ shallot, sliced thin
- 3 tablespoons apple cider vinegar
- 1½ tablespoons sugar
- 2 teaspoons mustard seeds
- 2 tablespoons olive oil
- 1 head of broccoli, cut into florets
- ½ shallot, sliced thin
- ⅓ cup water
- salt and ground black pepper to taste
- Preheat oven to 450°F (230°C).
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper in a large bowl to coat; spread in a single layer into a roasting pan.
- Roast in preheated oven until fork tender, 14 to 16 minutes; remove from the oven and transfer to a large bowl.
- Add the water, half the shallot, vinegar, sugar, and mustard seeds together in a small saucepan; season with salt and pepper. Bring the mixture to a boil and cook, stirring frequently, until sugar has dissolved, 3 to 5 minutes; remove from heat and set aside to cool, stirring occasionally, for at least 10 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook remaining shallot and the broccoli in hot oil until the broccoli is bright green while stirring continuously, 3 to 4 minutes. Pour 1/3 cup water over the broccoli and season with salt and pepper. Continue cooking until broccoli is just tender, 3 to 5 minutes; transfer to bowl with potatoes.
- Pour the vinegar-shallot mixture over the potatoes and broccoli. Drizzle remaining tablespoon of olive oil over the mixture and season with salt and pepper to taste.
- Divide into servings as a side dish for a plated meal or serve in a bowl to share during a family meal or buffet.
You can swap broccoli for your favorite green veggies like kale, collard greens, or green beans!
What others are saying
Jessica Scott says:
Very good dish! I love broccoli, so I am partly biased, but the vinegar and mustard liquid poured over the broccoli gave it amazing flavor. The potatoes were also really good, and went well together.
Sam Dalton says:
Quick and easy to make, and the one of the few ways I can get my son to eat vegetables.... Which means I'll be making this regularly!
Tal Levitas says:
Super quick. Super easy. Makes a good salad. I added sauteed spinach and some green beans to make it more of a hash, but the flavor is solid.
Tarragon Boi says:
I brought this to a bbq potluck and people loved it! It's a really good twist on classic potato salad, but so much healthier without all the mayo.