winter potato salad – Sweet potato and broccoli

Wintry Mix – Potato Salad with a Twist

First appeared in the CAFE newsletter and edited by Ellie Sharp

In the middle of the Winter, sometimes you dream of Summer:  the grill, fresh corn, sliced tomatoes, potato salad…the Southern fixin’s of a Summer BBQ meal. But then you remember it’s February. And there’s buckets of rain outside. So you make do with seasonal ingredients and make a Winter BBQ meal happen. White spring potatoes are replaced with sweet potatoes in storage and broccoli from the garden. You can add all sorts of things to this base – apples, pecans, but I implore you to use balsamic vinegar in the dressing – a must!


3-4 sweet potatoes, diced into ½ inch pieces

Oil for roasting vegetables

Salt & pepper

1 head broccoli, 3-4 cups broken into bite sized pieces 

2-3 slices of bacon

¼ cup mayonnaise 

¼ cup balsamic vinegar 

½ small red onion, minced

1 garlic clove

1 apple, chopped (Fuji, pink lady, honeycrisp preferred, but Granny Smith would work!)


  1. Preheat oven 425.
  2. On a half sheet pan, combine sweet potatoes, oil, salt and pepper. Mix and spread into one layer. Roast in the oven for 20 minutes.
  3. Pull out potatoes and flip. Layer broccoli pieces right on top and season those with a bit more oil and salt. Roast for another 10-15 minutes until broccoli is crisped and potatoes are tender. Remove from the oven and cool.
  4. Chop bacon and cook until crispy. Drain oil, set aside. 
  5. In your serving bowl, make the dressing. Combine mayo, vinegar, onion. Grate or add minced clove of garlic. Season with salt and pepper. Whisk ingredients together. 
  6. Assemble. Place sweet potato and broccoli mixture on top of dressing. Add apple. Gently toss to combine being careful not to mash potatoes. Top with crispy bacon!

Broccoli Salad with Almonds and Cherries


Broccoli! We have been eating tons of it around here because a certain farm baby LOVES it. She grabs a stalk and sets to munching/sucking on it. I usually dip it in lots of butter for her as she ends up sucking on it more than eating these days, but she used to devour the whole stalk. Maybe she just likes the butter 🙂

When we don’t steam a big batch for her and us, we usually roast it. It’s definitely our favorite way to prepare broccoli. I roast it with salt and crushed red pepper and at the end, I add some minced garlic and a glug of sesame oil. So delicious. But with some fresh, beautiful broccoli, I decided I really needed to showcase the flavor. So I naturally thought a nice, crisp salad recipe would be great.

I went to the pantry and found some dried tart cherries and almonds. Yup. That will definitely work. I whipped up a quick dressing of whole grain mustard, lemon juice, and EVOO. Delish. Hope you enjoy this super simple, delicious recipe next time you find yourself with a head of beautiful broccoli!

photo 2


  • 2-3 heads of broccoli
  • 1/4 cup finely chopped red onion
  • 1 lemon juiced
  • 1 tspn. whole grain dijon mustard
  • S & P
  • 1/4 cup EVOO
  • 1/2 cup almonds, toasted and chopped
  • 1/3 cup dried tart cherries (unsweetened)


  1. Chop broccoli into small, bite-sized pieces. I lightly steamed mine and that was a mistake. Just leave it raw.
  2. In a small bowl, add the chopped onion to the lemon juice and let it sit for 5 minutes or so. This is a great time to roast and chop the almonds.
  3. Whisk the mustard into the lemon juice, season with S & P and slowly drizzle in the EVOO until everything comes together.
  4. Dress broccoli with dressing, add cherries and just over half of the almonds almonds. Toss together. Finish making the rest of your dinner and allow some time for the flavors to marinate. Serve by sprinkling the remainder of the almonds on top.