Tenderstem Broccoli (Broccolini) Potato Salad

This tenderstem broccoli (broccolini) potato salad is made with Jersey Royal potatoes and a tangy, light, creamy dressing. It’s pretty much the perfect side for your next barbecue or brunch buffet. 

Like quite a few of you, I imagine, I belong to a bunch of Facebook groups. One I get a particular kick out of is affiliated with the great food magazine, delicious. published in the UK. Members share their recent dish photos, many from the magazine, and if we are lucky, they include a link to the magazine’s website with the recipe. 

I saw the inspiration for this salad there. Full disclosure, I’m one of the volunteer moderators so I can tell you that we’d love to have you join our happy band of delicious. food lovers. And if you haven’t perused their website yet, you are in for a treat. So many gorgeous recipes. 

A note about the name of the green vegetable. A cross between gai lan and broccoli, in the UK it’s called tenderstem broccoli but in the US, the name broccolini was trademarked in a cooperative agreement between the Japanese developer and Mann Packing Company, its first US distributor. In one of my past lives, I interviewed Gina Nucci, one of the then owners at Mann’s (twitter handle @ginabroccolini🤣) and learned all about it. She was an absolute delight. 

Tenderstem Broccoli (Broccolini) Potato Salad 

This salad can be made a day ahead and refrigerated overnight so it’s great for bringing to a potluck. As mentioned above, mine is an adaptation of this one from delicious. magazine. It was published in the May 2023 issue. 

Ingredients

1 lb  or 450g Jersey Royals or new potatoes, smaller ones left whole, larger ones halved

2 teaspoons fine sea salt, plus more for seasoning the salad at the end

7 oz or 200g tenderstem broccoli

1 tablespoon white wine vinegar

2 green onions aka spring onions

2 tablespoons mayonnaise

1 tablespoon crème fraiche, sour cream or plain Greek yogurt

1 teaspoon Dijon mustard

Freshly ground black pepper

Method

Scrub your new potatoes clean (usually the skins rub right off so there’s no need to peel them) and pop them in a pot with water to cover by a couple of inches. Add the salt and bring the pan to the boil. 

Cook the potatoes for about 12-15 minutes or until just tender.

Trim and discard any dry ends off of your tenderstem broccoli and split any thick stems in half.  

Finely mince the white part of the green onions, then slice the green part. Set aside some of the green parts for garnish.

In a mixing bowl, measure in the vinegar, then add the whites of the spring onions to marinate. This takes some of the sharp bite out of the onion and flavors the vinegar. 

When the potatoes are just tender, add the tenderstem broccoli to the pot and continue cooking for 3 minutes more. Drain in a colander and set aside to cool. (If you leave them in the hot pot, the broccoli may overcook.)

Arrange the broccoli on a serving plate.

Whisk the mayonnaise, crème fraiche (or substitute) and mustard into the onion/vinegar bowl. 

Add the green parts of the green onions and the slightly warm potatoes. 

Mix together until the potatoes are well coated with the dressing. Season with a sprinkle of fine sea salt and freshly ground black pepper and stir again. 

Spoon the dressed potatoes on top and around the broccoli. The dressing will drip down and dress the broccoli too, in a most delightful manner. Sprinkle on the reserved green onion for garnish. And perhaps just a few more grinds of black pepper. 

Serve warm or allow to cool, then chill. 

If you are serving it cold, bring it out of the refrigerator about 30 minutes before serving so it’s not too cold. 

Enjoy! 

Love broccolini in salads? You might also enjoy my Broccolini Chicken Pear Blue Cheese Salad. It serves two as a main and four as a starter. We love it. 

It’s Sunday FunDay so that means I’m joining my fellow bloggers and sharing recipes we hope your family will enjoy. This week’s theme is Salads Galore! Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out all the lovely salads below: 

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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