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Ingredients
12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 ½ to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
⅛ teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
38 grams carbs; 217 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 194 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
- Step 2
Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
- Step 3
Wash, trim and cut scallion into small pieces.
- Step 4
As soon as potatoes and broccoli are cooked, drain and set aside.
- Step 5
In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Private Notes
Comments
Another nice dressing for this is 1/3 cup diced red onions marinated in 3 T red wine vinegar, 2 tsp dijon mustard, 2 T olive oil in a bowl. Toss the cooked potatoes in this while still warm.
Awful dressing. I threw it out and made Karen’s suggestion. Two stars for the inclusion of broccoli. I was trying to figure out what to do with some.
some specifics might help....does "cook" mean "bring to a boil and boil for 5 minutes"? I sure hope so!
Unfortunately we didn’t enjoy this recipe and felt like it lacked flavour. Other than the tang of the vinegar, it was bland.