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Heidi Swanson's broccoli gribiche is hearty (eggs and potatoes!), while simultaneously managing to stay light (tangy dressing, capers and herbs). Find the recipe on Delicious Not Gorgeous. #potatoes #broccoli #gribiche #hardboiledeggs

Broccoli Gribiche

The dressing for this broccoli, potato and egg salad gets its creaminess from mashed egg yolk instead of mayo or sour cream.
Course Lunch
Cuisine American, French
Keyword broccoli, capers, dairy-free, dijon mustard, eggs, garlic, herbs, nut-free, potatoes, red wine vinegar, shallots, vegetarian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people
Calories 222 kcal


  • 1 1/2 lbs fingerling or russet potatoes chopped into bite-sized pieces
  • 1 large head broccoli chopped into bite-sized pieces
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 4 hard-boiled eggs 1 cooked yolk set aside
  • 1 tsp Dijon mustard
  • 2 T red wine vinegar
  • 2 shallots finely diced
  • 1 T capers or olives chopped
  • 4 T fresh mixed herbs


  1. Toss the potatoes with some oil and salt. Spread out into a single layer on a baking sheet.
  2. Toss the broccoli with garlic, plus some oil and salt. Turn the broccoli out onto a baking sheet. Roast all vegetables at 400F for 15 minutes. Alternatively, you can saute the potatoes and broccoli separately, until the potatoes are golden and fork-tender, and the broccoli is crisp-tender.
  3. Mash the egg yolk. Slowly whisk in the oil. Whisk in the mustard, then the vinegar. Add the shallots, capers and herbs, mixing well. Chop the remaining eggs and fold them in.
  4. Combine the potatoes, broccoli and dressing, tossing everything to coat. Serve immediately for crispy potatoes, or in a couple hours after everything marinates.

Recipe Notes

Adapted from Heidi Swanson’s Super Natural Every Day.

Herbage wise, she used parsley, tarragon and chives. I like any combo involving cilantro, basil, thyme and oregano. You can add some dried herbs, but the majority should be fresh!