CHINESE BROCCOLI AND POTATO SALAD

Chinese Broccoli and Potato Salad image

Provided by Marian Burros

Time 45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 pound tiny new potatoes
1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
4 ounces whole red onion
1 large clove garlic
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons dry sherry
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 135 milligrams, Sugar 4 grams