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Potato-and-Roasted-Cauliflower Salad


Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish.

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  • 3 pounds cauliflower, cut into 1-inch florets
  • 1/4 cup grapeseed oil
  • Kosher salt
  • 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 tablespoons Champagne vinegar
  • 1 1/4 pounds baby red potatoes, halved and sliced 1/4 inch thick
  • 1 cup mayonnaise
  • 2 small shallots, minced
  • 2 tablespoons Dijon mustard
  • 1/4 cup brined capers—drained, rinsed and finely chopped
  • 1/4 cup finely chopped parsley, plus more for garnish
  • Finely grated fresh horseradish, for serving


Servings 10
Preparation time 40mins
Cooking time 75mins
Adapted from Food&


Step 1

Preheat the oven to 400°. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley. Serve with horseradish.
MAKE AHEAD The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.

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