Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish.
- 3 Pound cauliflower, cut into 1-inch florets
- 0.25 cup finely chopped parsley, plus more for garnish
- 0.25 cup brined capers—drained, rinsed and finely chopped
- 2 Tbsp Dijon mustard
- 2 small shallots, minced
- 1 cup mayonnaise
- 1.25 Pound baby red potatoes, halved and sliced 1/4 inch thick
- 2 Tbsp Champagne vinegar
- 1.25 Pound fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
- Kosher salt
- 0.25 cup grapeseed oil
- Finely grated fresh horseradish, for serving
- Preheat the oven to 400°. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
- Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
- In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley. Serve with horseradish.
Make Ahead: The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.
Recipe Credit: Paul Berglund
Image Credit: Chris Court