Potato-Cauliflower Salad

Renée G.


Photo and recipe from From Kitchen Daily.com


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

Directions Step-By-Step

Preheat 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.
Meanwhile, 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.
In 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.
Make Ahead: The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American