Cauliflower and Potato Salad

 

 

 

 

 

 

 

 

Photo Credit: Eating Well Living Well

   It is no secret that for years I have been adding cauliflower to mashed potatoes, soups and other such things in order to cut down on the amount of starch and add some extra vegetable to a dish. Often times I will not announce this until after the meal has been devoured and the accolades given. It is the surprise of the diner's face that gets me every time, when they realize they have just eaten cauliflower (something they often attest to being a vegetable they do not usually like!)

 Now masking cauliflower in potato salad is little bit harder, nonetheless; over at the Guilty Kitchen I have found a delicious and mouthwatering recipe for a Cauliflower and Potato Salad that children of all ages and of the finickiest palates will enjoy! 

Cauliflower and Potato Salad: adapted from: Guilty Kitchen

Yield: 6 healthy servings

Prep Time: 20 minutes

Cooking Time: 15 minutes

Can be made one day ahead of serving

1 head of Cauliflower, cut into 1/2 inch pieces

1 lb of Narragansett White Potatoes, cut into 1/2 inch cubes

1 1/2 cups of peas

2 tbsp of olive oil 

2 large Christoper Ranch Shallots, sliced*

2 cloves of garlic, minced*

2 tbsp of white wine vinegar

3 tbsp of olive oil 

1 tbsp of horseradish

sea salt & fresh ground pepper to taste

2/3 cups of Narragansett Creamery Sea Salt Feta, crumbled

1 tsp Dijon mustard

1 tbsp mayonnaise

2 tbsp of Stonyfield Plain Yogurt

 

 In a medium size pot soak your cut potatoes in cold salted water for at least 30 minutes. Strain and rinse the potatoes. Refill the pot with room temperature water and return the potatoes to the pot and boil the potatoes on the stove until they are fork tender. Once they are done remove them from the stove, strain them and allow the potatoes to cool in the colander to drain of all excess water.

 In a steamer, steam the cut cauliflower until it is al dente, has a slight crisp, about 6 to 8 minutes. Allow the cauliflower to cool to room temperature. 

 Using the same steamer cook the peas for 4 minutes. Remove from the steamer and set aside to cool.

 In a small saute pan heat the 2 tbsp of olive oil over medium heat. When the olive oil begins to swirl and dance in the pan add the garlic and shallots. Saute until the shallots are translucent, about for to five minutes. 

 In a small mixing bowl add the following ingredients to make the dressing: olive oil, horseradish, salt and pepper, crumbled feta cheese, Dijon, mayo and yogurt. Stir until well combined.  Combine with the garlic and shallots. 

 Combine the potatoes, cauliflower and peas in a large mixing bowl. Add the dressing and gently toss the ingredients together making sure to coat evenly. 

 Cover the bowl and chill in the refrigerator until it is ready to be served!!

*If you do not want to use the garlic and shallots, chopped red onion can be substituted. Use 1/2 cup of fresh raw red onion (do not saute it.)