Oven-Roasted Potato and Broccoli Salad

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Rated 5.0 based on 5 customer reviews
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Ingredients

  • 2 russet potatoes, diced with skin on
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water
  • 1 shallot, thinly sliced, divided
  • 3 tablespoons apple cider vinegar
  • 1½ tablespoons sugar
  • 2 teaspoons mustard seeds
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, divided
  • 1 head broccoli, cut into florets
  • ⅓ cup water

Directions

  1. Preheat oven to 450°F (230°C).
  2. Toss potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat; spread in a single layer into a roasting pan. 
  3. Roast in preheated oven until fork tender, 14 to 16 minutes; remove from the oven and transfer to a large bowl.
  4. Combine 1/4 cup 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, at least 10 minutes.
  5. 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.
  6. Pour the vinegar-shallot mixture over the potatoes and broccoli. Drizzle remaining tablespoon olive oil over the mixture and season with salt and pepper to taste.
Mealthy tip:

Don't stop with broccoli—you can swap the florets with your favorite cruciferous vegetables like shredded kale, chopped collard greens, cauliflower, or Brussels sprouts! To make the salad without refined sugar, try replacing the white sugar with honey or agave nectar.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Alexis Pearson

Alexis Pearson says:

I used red skin potatoes (my fave) and thought turned out really good. It was perfect as a side!

Image of Jessica Scott

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.

Image of Sam Dalton

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!

Image of Tal Levitas

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.

Image of Tarragon Boi

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.