Red, White and Blue
Cauliflower-Potato Salad
Ingredients
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
Instructions
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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