Recipe of the Day: Potato and Roasted Cauliflower Salad

July 19, 2014

Photo and Recipe courtesy of 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.

Make Ahead:
The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.
Serving Size: 10
Total Time: 1 hour 15 minutes

  • 3 lb cauliflower, cut into 1-inch florets
  • ¼ cup grapeseed oil
  • Kosher salt
  • 1 ¼ lb fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Tbsp Champagne vinegar
  • 1 ¼ lb baby red potatoes, halved and sliced 1/4 inch thick
  • 1 cup mayonnaise
  • 2 small shallots, minced
  • 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


  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. Serve with horseradish.

You Might Also Like


Thank you for visiting and commenting. Make sure you subscribe!

Popular Posts