A fresh, filling salad bursting with flavor, this salad makes it very easy to eat more broccoli! The creamy honey mustard dressing, blue cheese crumbles and cranberries come together to give this broccoli potato salad a real touch of luxury while staying light and refreshing. This lighter spin on broccoli potato salad is made without mayo and much tastier for it!
This was a surprising one for Mr. Veggie, who didn’t believe in raw broccoli until now. So if you are on the fence about having a salad packed with raw broccoli, worry not! You’re in good hands here.
The raw broccoli has most of its stem removed and then it’s marinated in a zingy, creamy honey mustard dressing so it’s not harsh or bitter.
Similarly, if you’re feeling shaky over the idea of potato salad that deviates from the mayo bombs you’re used to, I get that too! We’re going down a new path here but it’s a great path, with a ton of flavor instead of a ton of fat, and plenty of creamy vibes nevertheless with the blue cheese.
The blue cheese is a touch of magic in this salad because it’s such a strong, bold flavor you need very little of it, but it’s still very present and makes every bite a treat. Without adding a huge amount to the fat and calorie count, if that is a concern for you.
It’s easy to throw together just by… throwing it all together. Basically.
I usually test things several times in several ways so that I can overload you with serving suggestions and variations, but this was too perfect the first time I tried it and I never wanted it to change. So… if you’re considering a change, you’ll need to pave the way! I think plenty of variations and additions could work here, you can’t go too wrong.
I sliced my baby potatoes in half, but you could quarter them if you prefer not to have bigger chunks of potato in there. That would probably be a nicer finish. For me, the benefit of halving the potatoes is they’re a little more robust if you forget about them and overcook them. Like I almost always do. Quartered potatoes need a little less cooking time, but keep a close eye on them.
The one thing I did test was whether it was best warm or cold. The recipe, as written, is for a cold salad which just makes the most sense when this is the kind of dish you might be making ahead or transporting. But it can also be served warm if you mix it all together when the potatoes are cooked without letting them cool down. Just save the blue cheese for last to minimise melting. It’s very good this way too (even if – especially if! – you follow in my footsteps and overcook the potatoes).
How to serve
We just love to eat this for dinner alongside some kind of vegetarian sausages (it would also be great with some fried halloumi), but once the time is right for barbecues again it would be the perfect thing to bring along to a gathering if you want to (a) surprise everyone and (b) guarantee not to duplicate a dish that lots of others would be bringing.
This recipe makes enough for a family dinner, so double it if you’re feeding a crowd.
Broccoli Potato Salad with Blue Cheese
- Florets from 1 small head of broccoli, chopped into small pieces
- 12 baby potatoes, halved or quartered
- ⅓ cup (5 Tbsp) dried cranberries
- 1.75 oz (50 g) crumbled blue cheese
- 4 spring onions, green onions, salad onions, sliced
Honey Mustard Dressing
- ⅓ cup (5 Tbsp) 5 Tbsp olive oil
- 2 Tbsp cider vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- Boil the potatoes for about 15 minutes, until cooked through. Drain and place in a large bowl. Set aside to cool.
- Whisk all of the dressing ingredients together in a small bowl until a creamy dressing has formed.
- Toss the broccoli, potatoes, cranberries and spring onions together in a bowl and pour the dressing in. Toss until combined.
- Add the crumbled blue cheese and toss just until it’s incorporated.
- Serve immediately or keep in the fridge for up to 3 days.*