Honey-mustard potato and broccoli salad

Indulge in a flavorful blend of honey-mustard dressing, tender potatoes, and crisp broccoli in this delightful salad. Perfect for a satisfying meal!

Ingredients:

• 1810g large russet potatoes, scrubbed and drained
• 2 teaspoons kosher salt
• 1 head broccoli
• 1 1/2 tablespoons cider vinegar
• 2 teaspoons mild honey
• 2 teaspoons granulated sugar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon celery seeds
• 1/2 teaspoon freshly ground white pepper
• 1 1/2 cups vegan mayonnaise, Veganaise preferred
• 1/2 cup shredded carrots

Instructions:

1. Slice the potatoes in half, place them into a large pot, add sufficient water to cover them along with some salt. Boil over high heat for around 20 to 25 minutes, or until they are tender enough to be easily pierced with a knife. Empty the water and set aside to cool down.
2. While the potatoes are boiling, divide the broccoli into small florets for individual bites. Trim and remove the outer layer of the stems, then slice them into rounds of around ½ inch. You should have roughly 3 cups of small broccoli florets and stem slices. Steam, blanch, or use a microwave to cook the broccoli with a spoonful of water until it turns bright green and is slightly crisp. Drain and set aside.
3. Prepare the dressing in a medium bowl: blend together the vinegar, honey, sugar, mustard, celery seeds, white pepper and mayonnaise. Peel and dice the potatoes into 1-inch cubes. Add the warm potato cubes to the dressing and gently mix to coat. Mix in the warm broccoli and gently toss to coat. Lastly, incorporate the carrots and gently stir before serving. Serve right away or refrigerate and serve chilled.

Summary:

• Calories: 2919 kcal
• Fat: 119 g
• Protein: 79 g
• Carbs: 408 g
• Potassium: 9976 mg
• Magnesium: 752 mg