Cauliflower and Potato Salad
Description
A healthy potato salad made with a combination of creamy potatoes, cauliflower and a creamy Caesar dressing. Creamy, herby and healthy.
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Ingredients
- 1 ½ pounds baby gold potatoes
- 1 (1–1½ pound) head cauliflower, trimmed and cut into florets
- 1 recipe Easy Caesar Dressing * or ¾ cup bottled creamy caesar dressing
- 6 large stalks celery, thinly sliced
- 1 bunch chives, chopped (½ cup)
- 1 teaspoon lemon zest
- 1 tablespoon vinegar*
Instructions
- Add potatoes to a very large sauté pan and cover with 2 inches of cold water. Place pan over high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are nearly fork-tender, about 15 minutes.
- Add cauliflower florets and cook, covered, until fork tender, 5–7 minutes. Drain potatoes and cauliflower; let cool.
- Meanwhile, prepare dressing in a large bowl.
- Once cool enough to handle, tear potatoes into bite-sized chunks and add to dressing. Add drained cauliflower, celery, chives, lemon zest and vinegar. Toss to combine then season with salt and pepper to taste.
Equipment
Notes
Vinegar: you can use just about kind of vinegar, I like white distilled, white wine, red wine or salad vinegar.
If you want this salad to be uber-creamy, use 1 pound of potatoes instead of 1 ½ pounds.
Nutrition
Serving: 1/2 cupCalories: 110kcalCarbohydrates: 9gProtein: 2gFat: 7.5gSaturated Fat: 1gCholesterol: 4mgSodium: 99mgFiber: 2.5gSugar: 1.5g
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