Cauliflower and Potato Salad
Insalata di Cavolfiori e Patate


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Cauliflower and Potato Salad this recipe: Print
Cauliflower and Potato Salad
Insalata di Cavolfiori e Patate
cookbook: Lidia Cooks from the Heart of Italy
main ingredients: potato, cauliflower
recipe
user comments (2)
Share:

serves: 6 servings

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.
 

Ingredients

1 pound cauliflower
1 pound russet potatoes, scrubbed
1½ bunch scallions , chopped in 1/2-inch pieces
2 teaspoons kosher salt
freshly ground pepper, to taste
¼ cup cider vinegar
5 tablespoons extra-virgin olive oil
3 large hard-cooked eggs, peeled and sliced in thin wedges

Directions

Fill a pot or saucepan with 3 quarts of water, and heat it to a boil. Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into 1-inch florets, drop them (and any tender leaves) into the boiling water, and cook until tender, about 5 minutes. Lift from the water, and drain well in a colander. When cool, put the florets in the large bowl. As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes. Cook them at a gentle boil just until a knife blade pierces the center easily-don't let them get mushy. Drain and briefly cool the potatoes; peel them while still warm, and cut into 1-inch cubes. Put the potato cubes and cut scallions in the bowl with the cauliflower, season with 1 teaspoon salt and freshly ground black pepper, and toss the vegetables together.

For the dressing

Whisk the vinegar with the remaining teaspoon salt in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the salad; toss and tumble to coat all the pieces. Scatter the wedges of cooked egg over the top, and gently fold in with the vegetables. Serve warm or at room temperature. Store in the refrigerator for 2 or 3 days.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!