German Potato Salad with Broccoli - Whole30

1 Bring a large pot of water to a boil. Lower temperature to med-high and season water with 2 tsp kosher salt. Add potatoes and cook until fork tender (approx. 18-20min).
2 Meanwhile, add garlic, mustard, sherry vinegar, honey, and EVOO to a large mixing bowl.
3 Once potatoes are cooked, drain and transfer to the bowl with the dressing - reserve cooking water. Add thinly-sliced onion and parsley to the potatoes. Gently toss everything to coat. Taste for seasoning and adjust as required.
4 Add broccoli to pot with reserved cooking water. If necessary, replace or add water in the pot. Blanch broccoli 2-3 minutes over high heat then transfer to ice bath 2-3 minutes to stop cooking and set the colour. Drain broccoli and add to dressed potatoes. Gently toss once more to coat.
5 Serve in bowl or transfer to a platter. Garnish with a drizzle more of EVOO and some freshly-cracked black pepper.