Description
A refreshing potato salad with cauliflower and a creamy Caesar dressing.
Ingredients
Scale
- 1 ½ pounds baby gold potatoes
- 1 (1–1½ pound) head cauliflower, trimmed and cut into florets
- 1 recipe Easy Caesar Dressing (or ¾ cup bottled creamy caesar dressing)
- 6 large stalks celery, thinly sliced
- 1 bunch chives, chopped (½ cup)
- 1 teaspoon lemon zest
- 1 tablespoon vinegar
Instructions
- Add potatoes to a very large sauté pan and cover with 2 inches of cold water. Place pan over high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are nearly fork-tender, about 15 minutes.
- Add cauliflower florets and cook, covered, until fork tender, 5–7 minutes.
- Drain potatoes and cauliflower; let cool.
- Meanwhile, prepare dressing in a large bowl.
- Once cool enough to handle, tear potatoes into bite-sized chunks and add to dressing. Add drained cauliflower, celery, chives, lemon zest, and vinegar. Toss to combine then season with salt and pepper to taste.
Notes
- For a vegan version, use a plant-based Caesar dressing.
- This salad can be served warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 grams
- Sodium: 500 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 0 milligrams