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Potato and Broccoli Salad (D/P, TNT)
Source: Woman's Day Magazine
Serves: 8 to 10

Small red-skinned potatoes (approximately 10 per pound), scrubbed and cut in quarters
1/4 cup olive oil
1/2 tsp. each salt and pepper
2 large red bell peppers, cut into 1/2" wide strips (approximately 4 cups)
3 cups broccoli florets (from 1 bunch; save stems for another use)

1 10-3/4-ounce can condensed cream of broccoli soup
1/2 cup of mayonnaise
1/2 cup black olives, pitted, sliced
1/4 cup white wine vinegar
2 tsp. granulated sugar
1 tsp. lemon peel, freshly grated
1/2 tsp. dried thyme leaves
1/4 cup scallions, diagonally sliced

Make Salad:
Heat oven to 400°F.

Put potatoes in a large roasting pan. Add oil, and salt and pepper and stir to coat. Arrange in a single layer. Cover with foil and bake 20 minutes.

Remove foil. Stir potatoes and bake uncovered 20 minutes longer, shaking pan several times to prevent sticking, until potatoes are barely tender when pierced.

Stir in pepper strips and bake uncovered 20 minutes longer or until potatoes and peppers are tender. Remove pan from oven. Cover with foil to keep warm.

Meanwhile, bring a large saucepan of water to boil. Add broccoli florets and cook 2 to 3 minutes until crisp-tender. Drain in colander.

Make Dressing and Assembly:
Mix all dressing ingredients in same saucepan. Stir over medium heat, just until very warm.

Pour over potatoes and peppers. Add broccoli and toss gently to mix and coat. Cover and let stand 10 to 15 minutes so potatoes can absorb some dressing. Transfer to a large serving bowl. Sprinkle with scallions.

Can be served warm or at room temperature. If serving at room temperature reserve some dressing to toss on just before serving.

Poster's Notes:
To make this pareve, use the Imagine Brand "Cream" of Broccoli soup and two tbsp. of flour to thicken.

I haven't made this in a long while but I do remember it being very tasty. I omit the sugar in the dressing.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A