Cauliflower & Potato Salad

Name: Cauliflower & Potato Salad
Yield: serves 6
Ingredients: 1 pound cauliflower; 1 pound small russet potatoes, scrubbed but not peeled; 1 1/2 bunches scallions, white and some of the green parts, chopped in 1/2-inch pieces (about 1 1/2 cups); 2 teaspoons kosher salt; Freshly ground black pepper to taste; 1/4 cup cider vinegar; 5 tablespoons extra-virgin olive oil; 3 hard-cooked large eggs, peeled, sliced in thin wedges; A large bowl for dressing, tossing, and serving.

December 9, 2011

This is a terrific salad for your repertoire, especially in winter, when vegetable choices are limited (though I like it any time of year). It is tasty and versatile, good as a side dish for grilled chicken, lamb chops, or pork chops, and substantial enough to be a meal in itself. It doesn’t wilt and is excellent for a buffet table or picnic. Best of all, you can make and dress it ahead of time—in fact, it gets better if you do.

Recipe notes

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