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Broccoli & Potato Salad
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| Portions: 64 Serving Size: 2.5 oz |
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| Ingredient |
Amount |
| Northern Star or Farm Fresh Southern Style Diced Potatoes |
10 lbs |
| Broccoli Heads, large, cooked |
3 each |
| Celery Stalks, sliced |
5 each |
| Wine Vinegar |
1/2 cup |
| Olive Oil |
1 1/2 cups |
| Fresh Parsley, chopped |
1/4 cup |
| Salt and Pepper |
to taste |
| Paprika |
to taste |
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| Directions |
- In a large pan, add potatoes. Fill with water to cover potatoes. Cook on medium-high for 20-30 minutes or until potatoes are tender.
- Cut the cooked broccoli into florets and place in large bowl. Add potatoes and celery. Season well with salt and pepper.
- Mix wine vinegar, olive oil, salt and pepper together in small bowl. Pour over broccoli and toss to evenly coat.
- Season well with salt, pepper and paprika.
- Sprinkle with parsley and serve.
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Applicable Segments:
Family/Casual, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application
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