This weekend is Memorial Day, when we honor the men and women who sacrificed their lives while serving in the US military. We owe our freedom to them.
This weekend also kicks off Summer and backyard BBQ food is the typical fare, including burgers and dogs, potato and fruit salads, lemonade, iced tea, and of course, dessert! If you’re looking for a side dish of potato salad this Memorial Day weekend that’s a bit different, I’ve got one. It’s not mayonnaise based and it is full of veggies, cheese, and flavor!
I’m not a big fan of mayonnaise laden dishes, especially not in the warmer months of the year. That means I’m always looking for traditional summer holiday side dishes outside of the norm. This one fits all my criteria – no mayo, lots of veggies, feeds a crowd, can be made in advance, not a huge time commitment, and most importantly, tastes great! Two kinds of onions and two kinds of cheese bring lots of character and flavor to this side dish!
Broccoli & Potato Salad
Broccoli & Potato Salad (adapted from betterrecipes.com) Total Time Required: 30 minutes + cooing time, Prep Time: 15 minutes, Cook Time: 15 minutes, Makes: 6-8 servings
Ingredients:
- 8 medium red potatoes (2-1/2 to 3 pounds), 1-inch dice
- 1 head of broccoli (about 1/2 pound), cut into bite sized pieces
- 2 cups (6 ounces) white cheddar cheese, shredded (divided)
- 1/4 cup crumbled feta cheese
- 1 red onion, diced
- 2 scallions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Bring a large pot of water to a boil. Reduce the heat, and add the potatoes and the broccoli. Cook, covered for 10 minutes until the potatoes and broccoli are fork tender.
Cook the potatoes and broccoli.
Drain the water and return the potatoes and broccoli to the pot. Stir in the white cheddar until it melts. Transfer the potatoes and broccoli to a large bowl.
Add the cheddar cheese to the drained potatoes and broccoli.
Mix the red onion and scallions into the bowl, and season the salad with salt and pepper.
Add the red onions, scallions, salt & pepper to the bowl.
Add the crumbled feta to the top, and chill until ready to serve.
Add the feta and chill until ready to serve.
Wonderful food makes every celebration better! ~Linda
Broccoli & Potato Salad (adapted from betterrecipes.com) Total Time Required: 30 minutes + cooing time, Prep Time: 15 minutes, Cook Time: 15 minutes, Makes: 6-8 servings
Ingredients:
- 8 medium red potatoes (2-1/2 to 3 pounds), 1-inch dice
- 1 head of broccoli (about 1/2 pound), cut into bite sized pieces
- 2 cups (6 ounces) white cheddar cheese, shredded (divided)
- 1/4 cup crumbled feta cheese
- 1 red onion, diced
- 2 scallions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Bring a large pot of water to a boil. Reduce the heat, and add the potatoes and the broccoli. Cook, covered for 10 minutes until the potatoes and broccoli are fork tender.
Drain the water and return the potatoes and broccoli to the pot. Stir in the white cheddar until it melts. Transfer the potatoes and broccoli to a large bowl.
Mix the red onion and scallions into the bowl, and season the salad with salt and pepper. Add the crumbled feta to the top, and chill until ready to serve.