Cauliflower and Potato Salad. Fresh and tasty, this salad is really delicious and it’s perfect as an appetizer or a side dish. It’s also ideal for picnics or parties.
The recipe is very simple: first of all I boil the vegetables (but you can also steam them), then I cut the olives, dried tomatoes and anchovies into pieces. I put everything together in a bowl, season with salt, pepper, extra virgin olive oil and a little lemon juice. If you prefer, use vinegar, it’s fine too.
To give a touch of color, you can use other types of cauliflower (green, orange and purple). We all know that this vegetable is a real panacea for health.
It has multiple beneficial properties for health, if consumed at least 2-3 times a week. It is rich in mineral salts and vitamins, especially vitamin C which is also known for its anti-inflammatory effects.
Thanks to its low-calorie content and its high satiating power, cauliflower is also recommended in weight-loss diets and it’s also indicated in cases of diabetes, because it acts on blood sugar control.
If you’re looking for a low-carb keto friendly salad avoid the potatoes and just use cauliflower instead.
But now, let’s see how to make the Cauliflower and Potato Salad recipe! So let’s get started.
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Ingredients
Tools
You need:
Steps
1) Cooking vegetables
First, clean the cauliflower, removing the central core and cut the florets into small pieces and boil them in a pan with boiling water for about 7 – 8 minutes. In the meantime, peel the potatoes and cut them into chunks.
When the florets are cooked (they must not fall apart, but they must be barely cooked, a bit crispy), remove them from the water with a slotted spoon, set aside and let cool slightly. Bring the water to the boil again and add chunk potatoes. Cook them for about 5 minutes, or until they are cooked but firm (depending on their size); let them cool.
2)
Once the vegetables are cold, put them in a bowl and add the dried tomatoes cut into small pieces, the green olives (or black – they would fit perfectly, but I didn’t have them), the anchovies also cut into small pieces and a sprinkling of chopped fresh parsley; season with salt and pepper to taste.
Meanwhile, put the extra-virgin olive oil and 1 or 2 tablespoons of lemon juice (to taste) in a small bowl and wisk with a fork. Season the cauliflower and potatoes with the oil and lemon emulsion and serve. Here it is. Cauliflower and Potato Salad is ready. Enjoy it at room temperature or chilled for a couple hours.
Buon appetito.
Storage
You can keep the Cauliflower and Potato Salad in the refrigerator for 1 – 2 days, closed in an airtight container.
Tips and Tricks
To complete the dish, add tuna, capers or eggs.
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Varied doses for servings