High Country Potato Salad
- 2 pounds waxy potatoes (like Yukon Gold)
- 1½ large broccoli heads
- ¾ cup finely shredded cheddar cheese
- ⅓ cup thinly sliced green onions
- 1¼ cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Boil potatoes in heavily salted water until a knife slips in easily. Drain and cool.
Cut broccoli into short-stemmed florets and steam until tender. Submerge the broccoli in ice water to cool and set color. Drain, season with salt.
Make dressing: Whisk together mayo, olive oil, vinegar, salt and pepper. Check for seasoning. Stir in cheese and green onions. Cover and refrigerate until ready to make salad.
In a large bowl, peel and cut potatoes into bite-size pieces. Add broccoli — give each floret a little smoosh between your fingers to just break the stem, but not so much that you smash it.
Add dressing a bit at a time, stirring until it’s all coated (you probably won’t need all the dressing). Let sit at room temp for about 30 minutes before serving for flavors to meld.
Garnish with sprinkling of sliced green onions and serve.