Best Chinese Broccoli And Potato Salad Recipes

CHINESE POTATO SALAD

Steps:

• Wash the shredded potato with a strainer under running water to remove extra starch and obtain a crunchy texture. Cook the shredded potato in a large pot of boiling water. Transfer out, soak in cold water until cooled and drain.
• In a bowl, mix shredded potato with coriander and then add salt, sugar, light soy sauce and vinegar. Mix well.
• Heat oil until almost smoky. Spread Sichuan peppercorn, ,green onion, dried chili pepper and chopped garlic. Pour the hot oil evenly on those three ingredients.
• Mix well and serve directly.

CHINESE POTATO SALAD

Steps:

• Boil the potatoes until cooked, but still firm.
• Cut into salad-sized chunks.
• Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard, according to taste (more is good, but only up to a point).
• Put all salad ingredients in a large bowl, then add the sauce and mix well.
• Chill.

WARM BROCCOLI AND POTATO SALAD

Steps:

• Boil potatoes in salted boiling water for 5 minutes.
• Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
• Heat 2 tbsp of olive oil in a pan.
• Add onion and potatoes and cook for 8-10 minutes or until golden.
• Cook bacon in frying pan and drain off excess grease with paper towels.
• Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
• Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
• Pour over the vegetables and toss gently to mix.
• Serve with bacon on top.

INSTANT POT® BROCCOLINI AND POTATO SALAD

Steps:

• Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
• Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.

CHINESE-STYLE BROCCOLI SALAD

Steps:

• Separate broccoli into bite-sized florets. Peel tough skin off stem and qarther it into 2 inch pieces cut slantwise.
• Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
• In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

BROCCOLI AND POTATO SALAD

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.

BROCCOLI AND POTATO SALAD RECIPE - (5/5)

Steps:

• Halve or quarter the potatoes to make bite size pieces. Boil for 10 minutes or until tender. Drain and set aside to cool completely. Steam the broccoli for 2 minutes. Let cool completely. Mix together the potatoes, broccoli, and green onion in a large bowl. In a separate bowl, mix together the olive oil, vinegar, garlic, parsley, salt, and pepper. Pour the dressing mixture of the potatoes and broccoli and mix gently. Refrigerate until ready to serve.

CHINESE BROCCOLI AND POTATO SALAD

Steps:

• Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
• Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
• Mince onion and garlic.
• In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
• About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
• Add onion and garlic to dressing.
• When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.