Broccoli Corn Salad with Potatoes and Onion
Posted by Gerald C
Apple Cider Vinegar, Corn Kernels, Potatoes, Red Onion, Salt And Pepper, Parsley, Dijon Mustard, Olive Oil, Broccoli Florets, Honey
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Broccoli Corn Salad with Potatoes and Onion Recipe
This Broccoli Corn Salad with Potatoes and Onion is a nutritious and tasty side dish that is ideal for any occasion. Baby potatoes, red onion, broccoli, and corn are a winning combination that will please everyone.
Ingredients
- 2 tbsp apple cider vinegar
- 1 cup fresh or frozen corn kernels
- 1 lb baby potatoes, halved
- 1 small red onion, thinly sliced
- Season with salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 tsp dijon mustard
- 1/4 cup olive oil
- 2 cups broccoli florets
- 1 tbsp honey
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- Boil the potatoes in salted water for 10-12 minutes, or until tender.
- Allow to cool after draining.
- Combine the cooked potatoes, red onion, broccoli, corn, and parsley in a large mixing bowl.
- Whisk together the olive oil, apple cider vinegar, honey, and dijon mustard in a separate bowl until well combined.
- Season to taste with salt and pepper.
- Toss the potato salad with the dressing to coat evenly.
- Refrigerate for at least 30 minutes prior to serving.
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