Description
A delicious twist on traditional potato salad, featuring broccoli for added nutrition and flavor.
Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 2 cups broccoli florets
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
- Add the broccoli florets to the pot during the last 3 minutes of cooking.
- Drain the potatoes and broccoli, then let them cool slightly.
- In a large bowl, combine the mayonnaise, sour cream, salt, and pepper.
- Add the cooled potatoes and broccoli to the bowl and mix gently.
- Fold in the cheddar cheese, crumbled bacon, and green onions.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise and sour cream.
- Feel free to add other vegetables like bell peppers or celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Loaded Broccoli Potato-Salad Mash, potato salad, broccoli salad, side dish