Lemon-Basil Broccoli and Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium potatoes, scrubbed1 cup chopped Broccoli1/4 cup packed fresh basil1 clove garlic, mincedJuice of 1 lemon1 tsp salt, or to taste2-3 tbsp water
1. chop and cook potatoes until tender, but not falling apart.
2. chop broccoli into bite sized pieces, placei n bowl.
3. when potatoes are cooked: rinse under cold water, drain. take a few cubes of cooked potato (about 1/4 cup of cubes) and place in blender/food processor with basil, salt, lemon juice and 2 tbs of water. blend until smooth. if too thick, add another tbsp of water.
4. add potatoes to broccoli. top with dressing, mix.
5. refridgerate for 2 hours or more. the longer it sits, the better it tastes.
Number of Servings: 6
Recipe submitted by SparkPeople user ANARCHISTS_R_US.
2. chop broccoli into bite sized pieces, placei n bowl.
3. when potatoes are cooked: rinse under cold water, drain. take a few cubes of cooked potato (about 1/4 cup of cubes) and place in blender/food processor with basil, salt, lemon juice and 2 tbs of water. blend until smooth. if too thick, add another tbsp of water.
4. add potatoes to broccoli. top with dressing, mix.
5. refridgerate for 2 hours or more. the longer it sits, the better it tastes.
Number of Servings: 6
Recipe submitted by SparkPeople user ANARCHISTS_R_US.
Nutritional Info Amount Per Serving
- Calories: 89.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 398.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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