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Potato Broccoli Salad Calories
Vegetable salad with fiber and vitamin C
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Potato Broccoli Salad (180 g) has 182 calories. That works out to 101 calories per 100 g. It contains 25.4 g of carbs, 4.3 g of protein, 7.9 g of fat and 4.5 g of fiber. Its 84.6 µg of Vitamin K covers 71% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
What is Potato Broccoli Salad?
Potato Broccoli Salad brings cooked potatoes and broccoli together in a simple, home-style vegetable salad. It is best understood as a practical combination rather than a dish tied to one specific region; the vegetables can be tossed with a dressing such as olive oil and lemon, according to taste.
Tender potato and slightly firm broccoli make a satisfying contrast. Serve it chilled or at room temperature as a side for grilled foods, alongside a sandwich, or as part of a casual buffet. The vegetables contribute fibre and vitamin C, while the potatoes make the salad more filling; it provides 2.5 g of fibre per 100 g. For a lighter version, keep the dressing modest and add fresh herbs for extra flavour.
Potato Broccoli Salad Nutrition Facts
Selected: 100 g
101
KCAL / 100G
Carbs
14.1g
· 5% DV
Protein
2.4g
· 5% DV
Fat
4.4g
· 6% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 9% · Fat 38%
Potato Broccoli Salad Vitamins & Minerals
Vitamins
Vitamin K
47µg · 39% DV
Vitamin C
27mg · 30% DV
B6
0.22mg · 13% DV
Folate
38µg · 10% DV
Minerals
Potassium ⭐
306mg · 9% DV
Phosphorus
57mg · 8% DV
Sodium
165mg · 7% DV
Iron
1mg · 6% DV
How Nutritious Is Potato Broccoli Salad?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Potato Broccoli Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Potato Broccoli Salad
To burn the 101 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Potato Broccoli Salad Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Potato Broccoli Salad Contain Allergens?
No known major allergens
Which Diets Is Potato Broccoli Salad Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Potato Broccoli Salad Fat Profile
SATURATED
0.65g
MONOUNSATURATED
2.95g
POLYUNSATURATED
0.58g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
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Frequently Asked Questions About Potato Broccoli Salad
How do you make Potato Broccoli Salad?
Boil the potatoes until tender and cook the broccoli briefly so it stays firm. Let both cool, then toss gently with olive oil, lemon juice, salt, and pepper. Add herbs or a dressing you like, taking care not to break up the potatoes.
What dressing goes well with Potato Broccoli Salad?
A lemon-and-olive-oil dressing works well in Potato Broccoli Salad because it brightens the mild potatoes and broccoli. For a creamier version, use mayonnaise or Greek yogurt; a little mustard, garlic, or fresh dill adds extra flavor.
Can you make Potato Broccoli Salad ahead of time?
Yes, you can make Potato Broccoli Salad ahead. Cook and cool the vegetables, then refrigerate them in a covered container. For the freshest texture, add delicate herbs and toss in the dressing shortly before serving, especially if using a creamy dressing.
How do you keep potatoes from falling apart in Potato Broccoli Salad?
Use waxy potatoes and stop cooking them as soon as a knife slides in easily. Drain them well and let them cool before cutting and mixing into Potato Broccoli Salad; folding the ingredients gently helps keep the pieces intact.
Can you use frozen broccoli in Potato Broccoli Salad?
Yes, frozen broccoli works in Potato Broccoli Salad. Cook it just until tender, then drain it thoroughly and cool it before mixing; excess water can dilute the dressing and make the salad soggy.
Should Potato Broccoli Salad be served warm or cold?
Potato Broccoli Salad can be served chilled, at room temperature, or slightly warm. A vinaigrette absorbs well when the vegetables are still warm, while mayonnaise- or yogurt-based versions should be kept chilled until serving.
What can you add to Potato Broccoli Salad to make it more filling?
Chickpeas, hard-boiled eggs, cheese, or grilled chicken can make Potato Broccoli Salad more substantial. Choose additions that suit the dressing, and let hot ingredients cool before mixing them into a mayonnaise- or yogurt-based salad.
How long does Potato Broccoli Salad last in the fridge?
Store Potato Broccoli Salad in a covered container in the refrigerator and use it within about three days. Keep creamy versions cold, and discard the salad if it has been left out for an extended period or develops an unusual smell or appearance.
Can you eat Potato Broccoli Salad warm?
Yes, Potato Broccoli Salad can be eaten warm, particularly when dressed with olive oil, lemon, or mustard. Mix the dressing through the cooked vegetables while they are warm, but allow them to cool first if the recipe uses mayonnaise or yogurt.
What should you serve with Potato Broccoli Salad?
Potato Broccoli Salad pairs well with grilled fish, chicken, burgers, or other barbecue dishes. For a meat-free plate, serve it with beans, lentils, or grilled vegetables; its potatoes and broccoli also make it suitable as a simple lunch side.
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Nutrition data compiled from USDA FoodData Central and scientific sources.