Best Honey Mustard Broccoli Salad Recipes

HONEY MUSTARD POTATO AND BROCCOLI SALAD image

Yield 8 servings

Number Of Ingredients 11

4 pounds large russet potatoes, scrubbed and drained (about 4)
2 teaspoons kosher salt
1 head broccoli
1½ tablespoons cider vinegar
2 teaspoons mild honey
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
¼ teaspoon celery seeds
½ teaspoon freshly ground white pepper
1½ cups vegan mayonnaise, Veganaise preferred
½ cup shredded carrots

Steps:

Cut the potatoes in half, place them in a large saucepan, add enough water to cover and the salt. Cook over high heat for about 20 to 25 minutes, or until they are soft enough for a knife to pierce easily. Drain and set aside until cool enough to handle. While the potatoes are cooking, cut the broccoli into individual bite-sized florets. Trim and peel the stems and cut crosswise into ½-inch rounds. You will have about 3 cups small broccoli florets and stems. Steam, blanch, or microwave the broccoli with a tablespoon of water until it is bright green and still a bit firm. Drain and set aside. In a medium-sized bowl, make the dressing: whisk together the vinegar, honey, sugar, mustard, celery seeds, white pepper and mayonnaise. Peel the potatoes and cut into 1-inch cubes. Place the still-warm pieces into the dressing and stir gently to coat. Add the broccoli, also still warm, and stir gently to coat. Add the carrots and stir gently before serving. Serve immediately or refrigerate and serve cold.

HONEY MUSTARD BROCCOLI SALAD image

Yield 4-6

Number Of Ingredients 10

2 bunches broccoli with stems (about 1 lb total)
3 T Dijon mustard
2 T honey
2 T Extra Virgin Olive Oil
2 T red wine vinegar
Coarse salt (preferably Himalayan pink)
Freshly ground pepper
1/2 c unsalted sunflower seeds, toasted
1 apple, such as Gala, Fuji or Honeycrisp, cored and cut into small dice
1/4 finely chopped flat-leaf parsley

Steps:

Cut stems from broccoli and reserve them. Cut the florets into bite-size pieces. Bring an inch of water to a boil in a large, lidded pot and steam the florets in a steamer insert for about 1 minute, just long enough to take off the raw edge. Transfer the florets to a colander and let them cool. Meanwhile use a julienne peeler, mandoline or V-slicer to cut the broccoli stems into matchstick-size pieces. Whisk together the mustard, honey oil and vinegar in a large mixing bowl. Season with a pinch or two of salt and a generous amount of pepper. Add the broccoli florets, broccoli stems, sunflower seeds, apple and parsley to the bowl, and toss to coat. Cover the bowl loosely and refrigerate it for at least 30 minutes or until chilled. Serve cold.