Wednesday, April 6, 2016

Red, White, and Blue Cauliflower Potato Salad

Red, White and Blue Cauliflower-Potato Salad

Summer is certainly on its way and that means barbecues and lighter fare for dinner.  This salad is one of my favorites that can easily have the potatoes removed and be just as delicious!  Cauliflower is the new kale and that means use it! In everything! Horseradish is a wonderful addition to so many things and is a staple in my refrigerator.  This potato salad can be made up to 3 days in advance and I personally like it made the night before so the flavors have time to marinade and so that I can eat it for lunch!


½ head cauliflower or bag of cauliflower florets

4-6 small red potatoes

8 tbsp. olive oil

4-6 tbsp. horseradish, depending on how zingy you like!

6 tbsp. white vinegar

1 small red onion, peeled halved, and sliced thin

Salt and Pepper

½ cup to 1 cup blue cheese


In a glass bowl (glass because horseradish can make plastic smell!) add the olive oil, horseradish, onions, white vinegar and salt and pepper.  Stir to combine and set aside for minimum one hour. You can do this in a jar several days in advance if you’d like.  This becomes your dressing.  

In a large pot steam cauliflower until fork tender, about 7 minutes.  You can always use a bag or two of steam fresh cauliflower in a pinch!  Drain and set aside.   In the same pot (no one really wants to wash two pots right?) add washed, not pealed, potatoes and cover with water, bring to a boil and cook until tender.   Let the potatoes cool and slice them about ½ inch or into medium sized cubes.  Add the cauliflower and potatoes to a bowl.  Add the dressing and onions, and half the blue cheese.  Toss together.  You can eat this immediately with some more blue cheese crumbles on top or you can refrigerate to let the flavors come together and serve with more blue cheese on top.

When I wasn’t eating potatoes I happily swapped out the potatoes for more cauliflower! You can also double this recipe for a party or larger gathering.  I love serving it with a nice grilled chicken or anything grilled.  Don’t be afraid of the horseradish as you can add or subtract to make it mild, or wild!

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