Hot Potato and Broccoli Salad

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe Prep: 15 minutes
Calories Per Serving and Nutrition Information 82 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

4 potatoes medium, peeled
1/4 cup vegetable oil or other salad oil
1/4 teaspoon garlic powder
1 teaspoon basil
2 Green onions sliced
1 bunch broccoli florets broken florets
1/4 cup lemon juice
3/4 teaspoon salt
1/4 teaspoon red hot pepper sauce (eg. Tabasco) liquid

Directions

Cook potatoes until tender, then dice; cook broccoli until tender.

Keep both hot.

Combine remaining ingredients. Bring to boil, stirring.

Pour over the vegetables and toss gently.

(May be served hot or cold.)

Cal: 160, Fat: 2g.

  • Add this recipe to your cookbook
  • Add this recipe to your menu

Add your comment

Email Address

(optional)

(optional)



characters left


5329c08c25a6b6b7e4336dc2c2f803fc889cd45c
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 20g
Amount per Serving
Calories 82 100% of calories from fat
% Daily Value*
Total Fat 9.0g14%
 Saturated Fat 1.0g6%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 295mg12%
Total Carbohydrate 1.0g0%
 Dietary Fiber 0.0g0%
 Sugars 0.0g
Protein 0.0g0%
Vitamin A 0%  Vitamin C 8%
Calcium 0%  Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

The Stock Market

by Mark R. Vogel Mark R. Vogel

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...

read more...

Recipe Photo

Member Review

*****

Yellow peppers Stuffed with Quinoa, Corn and Feta Cheese

This is a great dish to serve guests when you really want to impress them. Looks wonderful to the eye, especially using yellow and red peppers for some contrasting colours. And the taste is perfect for summer or any season. Very light and fresh with little bursts of flavors and textures.

Reviewed by sean

Carrot-Peanut Soup (Lacto Vegetarian) recipe
Recipe Photo
Recipe Photo

RecipeLand Feature