Recipe by: Lisa Prince
High Country Potato Salad
Debbie Matthews of Durham sent in this viewer recipe. It’s a great twist on an old classic with the surprise of the broccoli and cheddar cheese. A quick and easy potato salad recipe for the July 4th holiday.
Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes plus 30 minutes standing time
Meal Type: Side Dish
NC Ingredients: potatoes, broccoli, green onions
Ingredients
Directions
Boil potatoes in heavily salted water until a knife slips in easily. Drain and cool.
Cut broccoli into short-stemmed florets and steam until tender. Submerge the broccoli in ice water to cool and set color. Drain, season with salt.
Make dressing; whisk together mayo, olive oil, vinegar, salt and pepper. Check for seasoning. Stir in cheese and green onions. Cover and refrigerate until ready to make salad.
In a large bowl, peel and cut potatoes into bite-size pieces. Add broccoli–give each floret a little smoosh between your fingers to just break the stem, but not so much that you smash it.
Add dressing a bit at a time, stirring until it’s all coated (you probably won’t need all the dressing). Let sit at room temp for about 30 minutes before serving for flavors to meld.
Garnish with sprinkling of sliced green onions and serve.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.