potato-cauliflower salad

Name: Potato-Cauliflower Salad
Yield: 10
Cuisine: American
Ingredients: - 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

16 Pinches 1 Photo

Renée G.

-, AR

Updated on Jul 20, 2014

Photo and recipe from From Kitchen Daily.com http://www.kitchendaily.com/recipe/potato-and-roasted-cauliflower-salad?icid=stnwsltr|kitchendaily|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.

Rate

prep time

cook time

method Stove Top

yield 10 serving(s)

Ingredients

- 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

Step 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.

Step 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.
Step 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.
Step 4

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