Potato Cauliflower Salad
By Bexter
Ingredients
- 12 small fingerling or round new potatoes scrubbed
- 1 medium head cauliflower, cut into bite-size pieces
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1/3 cup sour cream chive dip
- 2 Tbsp. lemon juice
- 2 Tbsp. salad oil
- 1/4 to 1/3 cup blue cheese
- 1/4 cup fresh Italian (flat-leaf) parsley
- 2 slices bacon, crisp cooked and crumbled
- 4 crisp breadsticks, broken
- Sea salt or salt and freshly ground pepper
Details
Preparation
Step 1
1. Arrange potatoes in a single layer in microwave on clean white paper towels. Microcook on 100 percent power (high) for 5 minutes. Turn potatoes, microcook until tender, about 3 minutes more.
2. Place cauliflower and 2 tablespoon water in a 1-1/2 qt. microwave safe casserole. Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes, cauliflower, onion and celery. In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill up to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper. Makes 8 to 10 servings.
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