Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish.
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- 3 lb. cauliflower, cut into 1-inch florets
- ¼ cup grape seed oil
- 1 ¼ lb. fingerling potatoes, halved lengthwise and sliced crosswise ¼” thick
- 2 tbsp. champagne vinegar
- 1 cup mayonnaise
- 2 small shallots, minced
- kosher salt
- 2 tbsp. dijon mustard
- ¼ cup brined capers—drained, rinsed and finely chopped
- ¼ cup finely chopped parsley, plus more for garnish
- finely grated fresh horseradish, for serving
1Preheat the oven to 400°.
On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
2Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
3In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley.
4Make Ahead: The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.