Potato-Cauliflower Salad
Source of Recipe
K.arlette2011
Recipe Introduction
Sharp, tangy, and a little bit smoky, this stellar potato salad -- featuring crisp bacon and blue cheese -- is more than just the usual picnic fare. The brilliant addition of nutrient-rich cauliflower is inspired, making this dish truly extraordinary. Choose cauliflower that is firm, with compact florets; the leaves should be crisp and green, with no sign of yellowing. Refrigerate raw, tightly wrapped, for 3-5 days.
List of Ingredients
Potato-Cauliflower Salad
12 small fingerling or round new potatoes, scrubbed
1 medium head cauliflower, cut into bite-size pieces
2 tablespoonswater
1 small onion, chopped
2 stalks celery, sliced
1/3 cupsour cream and chives dip
2 tablespoons lemon juice
2 tablespoons salad oil
1/4 - 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
Freshly ground black pepper
Recipe
Arrange potatoes in a single layer on clean white paper towels in the microwave.
Microwave on 100 percent power (high) for 5 minutes.
Turn potatoes; microwave on high about 3 minutes more or until tender.
Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole.
Microwave on high for 5 minutes or until crisp-tender, stirring once.
Drain.
Cool slightly.
In a large serving bowl combine potatoes, cauliflower, onion, and celery.
In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese.
Chill for 1 to 24 hours.
Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.
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