WARM POTATO-BROCCOLI SALAD

Warm Potato-Broccoli Salad image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
Wash, trim and cut scallion into small pieces.
As soon as potatoes and broccoli are cooked, drain and set aside.
In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams