I’m really into this particular salad right now for a few reasons.
1. The really zesty dressing
2. Broccoli does a great job holding the really zesty dressing
4. The fact that this is [most] delicious with turkey or veggie bacon
5. Tiny purple potatoes
Really, all this, and the fact that it is a cold dish to complement the warmer months, makes it the perfect side for whatever you’re grilling up these days. This week, I’ve been serving the delicious potato-broccoli salad with my Best Ever Black Bean Burgers and Chopped Spring Salad.
Also! Have you seen those fun colors? So many colors in this salad!!
This recipe is a fusion of my two favorite mayo-dressed salads that my mom always made. One was with potatoes, the other with broccoli and turkey bacon. I jazzed it up a notch with tangy apple cider vinegar and radishes – with a little bitty kick from cayenne pepper. (Just to make sure there’s never a dull moment!)
Personally, I think this is great for gatherings. Easy to make ahead of time and crowd-pleasing! And boy, do we have gatherings coming up. I made this the first time for a recent backyard BBQ, where it went fast – but next up is Easter, followed by more BBQs, then Mother’s Day, Father’s Day, then Fourth of July…
Well, I suppose it could work for any of them!
(Also, if you need a post-Easter potato salad to help you get through all those colorful hard-boiled eggs, you can even try adding them to this recipe, or try my Mom’s Famous Potato Salad, here.)
Purple Potato & Broccoli Salad (w/ vegan option!)
- About 1 pound small purple potatoes
- 1 large head broccoli, chopped into teeny tiny florets (stem reserved for other use in soup, etc.)
- 3-4 medium radishes, quartered and thinly sliced
- 1 shallot, skin removed and minced
- 2 strips veggie or turkey bacon cooked to a crisp and crumbled
- ½ -2/3 c. light, all natural mayonnaise or vegan mayonnaise
- 1 T. apple cider vinegar
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. kosher or table salt
- ¼ tsp. cayenne pepper (optional)
Wash the potatoes and pierce each one once with a fork. Put them in a microwavable bowl with a small amount of water and microwave for a few minutes at a time until they are softened through but not mushy.
Rinse the potatoes with cool water and set aside (or place in the refrigerator) to cool to room temperature.
Cube the potatoes. Mix them together with the chopped broccoli, radishes, shallot, and crumbled bacon. Mix in the remaining ingredients and taste test and adjust seasoning if necessary.
Chill 1 or more hours and serve cold.