Broccoli Potato Salad with Blue Cheese
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!
Ingredients
- 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
Instructions
- 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.*
Notes
*If you're making this ahead of time, make sure that the potatoes are fully cold before preparing the salad. If warm, they will start to steam the broccoli and melt the blue cheese a little. That's not a problem if you're serving it warm (it's pretty delicious in fact), but if it's left sitting like that it would turn a little soggy.
Serving: 1g, Calories: 218kcal, Carbohydrates: 20g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 229mg, Fiber: 2g, Sugar: 9g