The Best Broccoli Salad with Potatoes and Herbs

Tuck into this healthy and delicious broccoli salad with potatoes, peas, spinach and fresh herbs. It’s vegan, gluten free, dairy free and sooo easy and tasty. This salad is a great barbecue side dish or main meal. Ready in just 15 minutes. 

Eschew a boring salad of leaves or a heavy potato salad. Instead try this glorious broccoli salad! It’s quick and simple to make – but it’s a showstopper with all those lovely green veggies and hearty spuds. I urge you to make it now!

Rather than just leaves in a green salad, I love creating salads that are a mix of hot and cold foods and burst with flavour! A base of spinach is topped with Tenderstem broccoli (aka broccolini), raw peas and sprouted lentils. Then it’s crowned with grilled garlic and herb potatoes.

Flavour people, flavour. All from garlic and loads of chopped fresh herbs and the natural flavour of healthy veggies.

Broccoli Salad

Make broccoli the star of the show in this quick, easy and delicious broccoli salad. It’s filling from the grilled potatoes and full of flavour from the herbs. With spinach, peas and broccoli, it’s full of green goodness. I know, you’ve been wowed – right?

That’s because this isn’t some boring potato salad, it’s a vibrant, flavourful, healthy salad! It’s  showstopper of green goodness.

Make it. Now. I urge you. Tuck a bowl of this awesome salad under your arm when you turn up at the next barbecue and you’ll earn brownie points from the host.

Veggie Salad

There’s more to salad than a green salad. This veggie salad is full of sweet peas, delicious broccoli and then the greens.

Make it for an easy dinner. Make it for a healthy gluten free lunch. Just make it.

Tuck into this healthy and delicious brocoli salad with potatoes, peas, spinach and fresh herbs. It’s vegan, gluten free, dairy free and sooo easy and tasty. This salad is a great barbecue side dish or main meal.

This broccoli salad would be perfect at a barbecue alongside grilled vegetables, Brazilian potato salad or a Mexican grilled chipotle salad in a tortilla bowl. I always think the best barbecues have a variety of exciting salads and these all definitely fit that bill!

Why is this the best broccoli salad?

• Tenderstem broccoli (aka broccolini) is tender and delicate
• The potatoes make it a hearty salad
• Herbs give it loads of flavour
• This is a non-creamy, dairy free potato salad
• Lots of goodness from the green vegetables
• Vegan and gluten free
• Ready in 15 minutes
• A great barbecue side dish
• A tasty side or main meal
• A healthy broccoli salad recipe with no mayo or cream
• Only 134 calories per serving

Cook’s Tips:

• If you don’t have Tenderstem/broccolini – then just use standard broccoli. The salad still tastes delicious!
• Substitute spinach for any seasonal greens such as kale, chard or lettuce in this vegan broccoli salad
• If you don’t need it to be dairy free, you can use butter instead of oil for the potatoes
• Short on time? You can skip grilling the potatoes and just cook them for longer, drain, then toss in the herby dressing

Check out my other vegan salad recipes!

Spinach salad with strawberries
Walnut Salad
Beetroot Salad
Shredded Sprout Salad
Fruit Salad

Get the Vegan Broccoli Salad recipe!

Broccoli Salad with Potatoes, Peas and Herbs

This vibrant healthy broccoli salad is quick, easy and packed with flavour. It's also vegan, gluten free and dairy free. Perfect for a summer dinner or barbecue side dish. Ready in just 15 minutes!

5 from 13 votes

Print Pin Rate

Course: Salad

Cuisine: International

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

134 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 3 cups (350g) new potatoes
• 3 cups (250g) Tenderstem broccoli (broccolini)
• 1/2 cup (50g) raw snap peas
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 3 handfuls spinach leaves
• 3 tbsp sprouted lentils (optional)

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Instructions

• Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
• Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes. 
  Grill for a few minutes until lightly charred. 
• Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
• In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using). 

Nutrition Information

Calories: 134kcal Carbohydrates: 21g Protein: 4g Fat: 3g Sodium: 41mg Potassium: 518mg Fiber: 3g Sugar: 2g Vitamin A: 3350IU Vitamin C: 88.4mg Calcium: 82mg Iron: 2.1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.