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Potato-Cauliflower Salad

Renée G.


Photo and recipe from From Kitchen|daily

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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Stove Top


  • ·
    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

How to Make Potato-Cauliflower Salad


  1. 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.
  2. 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.
  3. 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.
  4. Make Ahead: The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.

Printable Recipe Card

About Potato-Cauliflower Salad

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

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