Hey, there’s a video with this recipe! I’m excited because it’s only our second one. Just click on the video icon to view it.
I know I posted a potato salad already and I will be posting a cauliflower salad. This is just a combination of the two. It will go well with the fish recipe, or choose another from Main Dishes under “Recipes.”
Cauliflower Potato Salad
Ingredients
- 2-3 large potatoes, cooked and cut into bite-sized pieces
- 1 head of cauliflower, steamed until done and broken into florets
- 6 hard boiled eggs, cut in small pieces
- 1/4 cup capers of sliced stuffed green olives
- 1-2 tsp anchovy paste
- 2 TBSP cider vinegar
- 2 tsp granulated garlic powder
- 2 tsp granulated onion powder
- 1 TBSP dried dill weed
- 1/3 cup canola mayonnaise
- 3 TBSP extra virgin olive oil
- Salt and pepper
Instructions
- In a large bowl combine potatoes, cauliflower, eggs, and capers.
- In a medium bowl combine anchovy paste and vinegar, and let sit for a few minutes. Stir well, and then add in garlic, onion, dill, and mayonnaise. Mix well and stir in oil.
- Pour dressing over potato mixture, add salt and pepper, and toss well to combine.
- Taste and adjust seasoning.