This simple and tasty salad is the proof that not all potato salads have to be heavily seasoned with mayonnaise.
It is light and fresh and easy to assemble. The fact that it is also aesthetically pleasing is an added bonus.
As with any dish that contains a short list of ingredients, the quality of each ingredient is important.
To enhance color and taste, I chose to use Yukon Gold potatoes, which have not just a beautiful golden color but a wonderful flavor and texture. For best results, cook the potatoes in their skin, so that they will not absorb too much water. Let them cool a bit before peeling and cutting.
The broccoli too keeps its vibrant color by quick steaming, after sprinkling it with salt. Frozen broccoli florets can be used as well, as long as they too are cooked very briefly after sprinkling them with salt. Make sure the broccoli is cooked but still firm.
For the cheese I’ve used goat milk Feta cheese, but any other Feta cheese is suitable. Red onion and extra virgin olive oil are added and the salad is ready to serve. Just before serving, add a splash of fresh lemon juice, to enhance flavors. Do not do it too long in advance, as the acidity will change the bright green color of the broccoli into an unappealing brownish khaki color.
The salad is at its best when prepared just before serving. So it’s best to prepare a small batch.
The salad is great on its own, with or without hard boiled eggs, or as a side dish for roasted chicken, grilled steak, fish or seafood.
Makes: 2-4
Cooking time: 30 minutes
Prepping/mixing time: 10 minutes
Ingredients:
6 medium Yukon Gold potatoes
1 tsp salt, divided
8-10 Broccoli florets, ends removed
½ medium red onion, small diced
½ tsp freshly ground black pepper
5 oz (140 grams) goat milk Feta cheese
¼ cup extra virgin olive oil
For serving:
Fresh lemon juice
Hard boiled eggs (optional)
1. Place the unpeeled potatoes in a pot, add ½ tsp salt and cover with water. Bring to the boil, lower the heat to medium-high and cook for about 20-25 minutes, until the potatoes are cooked through. Drain, let the potatoes cool a bit and remove the skin. Cut into medium-large cubes, and add to a large bowl.
2. Place the broccoli florets in a large pot, in one layer. Add ½ cup water and ½ tsp salt. Cover and steam on high heat, until the broccoli is bright green and cooked through, but still firm, about 5 minutes. Drain and bring to room temperature. Cut into medium-large pieces and add to the bowl.
3. Add the diced red onion and black pepper and mix gently. Add the feta cheese and the olive oil. Break the cheese into medium-large pieces and mix gently. Taste and add salt and pepper if needed.
4. Serve at room temperature, with or without hard-boiled eggs. Sprinkle with a splash of fresh lemon juice just before serving.
I think I will make this tonight. I love it! With the egg it is a full meal. Yukon gold potatoes are my favorite!
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Thank you Suzanne! 🙂
I too am a big fan of Yukon Gold potatoes, especially for cooking.
I’m glad you liked the idea and hope you’ll enjoy this tasty salad.It is indeed a full light meal with the eggs.
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Looks so good!
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Thank you Paul!:)
This one of the “less is more recipes” and I make it often.
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simply brilliant… can be done tomorrow 🙂
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Thank you Heenie. I’m glad you liked the idea. 🙂
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O thank you for the recipe. I am not a fan of mayonnaise and really like feta addition here.
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My pleasure! 🙂
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This is such a wonderful recipe, and I can use some of my fresh farm eggs, too! Beautiful photos! 🙂
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Thank you Tonya! 🙂
You are indeed lucky, to have such fresh eggs. I do try to buy fresh eggs from a farm stand whenever possible and can appreciate the difference.
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I only have nine hens, but they’re laying eggs faster than I can use or share them. I’m always looking for new recipes in which to enjoy the eggs. 🙂
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How interesting. I love eggs in any form. You can check under the “Search” button for more recipes with eggs. 🙂
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That sounds great! Thank you, Ronit. 🙂
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Looks so delicious and I agree it is aesthetically very pleasing. Happy Sunday Ronit!
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Thank you Nandini! Have a great week. 🙂
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Great salad…makes you want to tuck right in!
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Thank you Frances! It is indeed a type of comfort food. 🙂
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This sounds so great! I can’t wait to try it!
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Thank you Sudipti! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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YUM! Absolutely love dishes like this, easy, delicious and combines all my favorite things!
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I’m glad to hear Annie! 🙂
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I’ve never seen a recipe quite like this one – I like it!! I, too, love Yukon Gold Potatoes. I especially love the tiny ones! I’m pinning this and hope to make it soon.
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Thank you Cecile for commenting. This is one of my “take this and that” kind of recipes. This one turned out to be a great success so I felt it was worthy of sharing it on the blog as well. I’m glad you liked the idea and I hope you’ll enjoy the salad. I’ll be happy to hear your comments.:)
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What a great combination of flavors, Ronit! I love Yukon gold potatoes. This is a perfect salad for the fall season!
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Thank you Sandhya! The salad came out really nice, good enough to share. I’m glad you liked it.:)
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Delectable salad!! I love Yukon gold potatoes too 🙂
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Thank you Freda! I’m glad you liked the idea. 🙂
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This a great variation to the regular potato salad loaded with mayo…like the light and easy dressing too…great recipe:))
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Thank you Shy! I’m glad you liked the idea. It’s nice to have some other variations for potato salads, as much as I also like the ones with mayo… 🙂
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Ronit, it looks absolutely delicious! 🙂
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Thank you Linda! I’m glad you liked the idea.:)
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What a pretty salad and I agree it is good to have one without the mayo. Nice combination of flavors…
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Thank you Judi! I’m glad you liked the idea. 🙂
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I do enjoy potato salad and love your idea of adding the broccoli and feta. It looks so pretty on the plate.
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Thank you Karen. I’m glad you liked the idea. I definitely became one of my favorite potato salads. 🙂
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I often add broccoli and egg to potato salad, then dress with a horseradish vinaigrette. Next time I’ll try it with goat cheese
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I really liked the cheese in it, though I can see how horseradish vinaigrette can also be great with this combination. 🙂
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Sounds… fresh and healthy!
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Thank you Ish! 🙂
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Looks delicious!! Simply superb 🙂 🙂
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Thank you Sabitha! 🙂
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Nice twist on the potato salad. Will try it for sure:)
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Thank you Olga. I’m glad you liked the idea and I hope you’ll enjoy the salad. I’ll be happy to hear your comments. 🙂
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The lighter dressing sounds wonderful. I seldom make potato salad because I don’t care much for the typical heavy dressing on it.
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Right up my alley!
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Glad to hear! 🙂
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It looks very tasty, a nice salad is always a treat! 😊
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Thank you Daniela. I totally agree! 🙂
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Amazing! How did I not think of making something like this?! All my fave ingredients are here!
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Thank you Cindy! That’s the fun part in sharing recipes; we inspire and get inspired. I hope you’ll enjoy the salad. 🙂
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Absolutely. Thank you for sharing 🙂
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I made this salad a week ago and it was delicious! It’s a keeper:)
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Thank you Olga for the update. I’m really glad to know you’ve enjoyed it! 🙂
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