Potato-and-Roasted-Cauliflower Salad Recipe

Name: Potato-and-Roasted-Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds cauliflower, cut into 1-inch florets; 1/4 cup grapeseed oil; Kosher salt; 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick; 2 tablespoons Champagne vinegar; 1 1/4 pounds baby red potatoes, halved and sliced 1/4 inch thick; 1 cup mayonnaise; 2 small shallots, minced; 2 tablespoons Dijon mustard; 1/4 cup brined capersdrained, rinsed and finely chopped; 1/4 cup finely chopped parsley, plus more for garnish; Finely grated fresh horseradish, for serving

Servings: persons

3 pounds cauliflower, cut into 1-inch florets
1/4 cup grapeseed oil
Kosher salt
1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
2 tablespoons Champagne vinegar
1 1/4 pounds baby red potatoes, halved and sliced 1/4 inch thick
1 cup mayonnaise
2 small shallots, minced
2 tablespoons Dijon mustard
1/4 cup brined capersdrained, rinsed and finely chopped
1/4 cup finely chopped parsley, plus more for garnish
Finely grated fresh horseradish, for serving

1
Preheat the oven to 400.
2
On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt.
3
Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
4
Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes.
5
Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar.
6
Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
7
In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley.
8
Add the cauliflower and potatoes and toss.
9
Season with salt and garnish with parsley.
10
Serve with horseradish.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds cauliflower, cut into 1-inch florets, 1/4 cup grapeseed oil, Kosher salt, 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick, and more.

Yes, Potato-and-Roasted-Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato-and-Roasted-Cauliflower Salad

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