Hot Potato & Broccoli Salad
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
peeled |
|
| 1 | bunch |
broccoli florets
broken florets |
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
lemon juice
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
peeled |
|
| 1 | bunch |
broccoli florets
broken florets |
*
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
lemon juice
|
|
| 1.3 | ml |
garlic powder
|
|
| 3.8 | ml |
salt
|
|
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
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).
