Cauliflower and Potato Salad, this salad is really good with cauliflower as the main ingredient, along with potatoes and olives. Fresh and tasty, it is perfect as an appetizer or as a side dish.
The recipe is very simple: first I boiled the vegetables (but steaming would be fine too), then I chopped olives, sundried tomatoes, and anchovies. I mixed everything together, seasoned with salt, pepper, extra virgin olive oil, and a bit of lemon juice. If you prefer, use vinegar, it works perfectly.
To add a touch of color, you can use more types of cauliflower (green, orange, and purple). It is well known that this vegetable is a real boon for health.
Indeed, it has multiple health benefits if consumed at least 2-3 times a week. It is rich in minerals and vitamins, antioxidant and anti-inflammatory.
Thanks to its low-calorie content and high satiating power, cauliflower is also suitable for weight loss diets and is also recommended in case of diabetes, as it helps control blood sugar levels.
But now, let’s see how to make the Cauliflower and Potato Salad. Gather the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz cauliflower
- 2 potatoes (medium)
- 2 sundried tomatoes
- 4 anchovies in oil
- 10 to taste green olives (or black – to taste)
- 1 sprig chopped parsley
- to taste extra virgin olive oil
- to taste lemon juice (or vinegar – to taste)
- salt
- pepper
Tools
To make the Cauliflower and Potato Salad recipe, you need:
- 1 Pot
- 1 Bowl
Steps
HOW TO MAKE CAULIFLOWER AND POTATO SALAD
First, clean the cauliflower, removing the central stem and cutting the florets into pieces, and put them to boil in a pot of boiling water for about 7 – 8 minutes. In the meantime, peel the potatoes and cut them into chunks.
As soon as the florets are cooked (they should not fall apart, they should be just barely cooked), remove them from the water with a slotted spoon and allow them to cool. Bring the water back to a boil and add the potatoes chunks. Cook them for about 5 minutes, or until they are cooked but firm (depends on their size); let them cool.
Once the vegetables are cool, place them in a bowl and add the chopped sundried tomatoes, the green olives (or black – they would be great, but I didn’t have any), the anchovies also chopped into pieces, and a sprinkle of fresh chopped parsley; season with salt and pepper.
Meanwhile, in a small bowl, put the extra virgin olive oil and 1 – 2 tablespoons of lemon juice (amount to taste, try it out) and whisk well with a fork. Dress the cauliflower and potatoes with the oil and lemon emulsion and serve. Here’s the Cauliflower and Potato Salad ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Cauliflower and Potato Salad in the refrigerator for 1 – 2 days, sealed in an airtight container.
Tips and Suggestions
For a more complete dish, you can also add canned tuna or capers.
Cauliflower
Shopping tips. Always choose cauliflowers with tightly closed and firm florets, free of dark spots, and with leaves well attached to the stem. They deteriorate quickly, so consume them within a few days and store them in the refrigerator.
Cleaning. First, remove the leaves at the base, then the stem, detaching the florets one by one. Wash them thoroughly under running water, as they often hide unwanted guests.
Anti-waste tips. Don’t throw away the leaves, but use them to prepare soups and vegetable broths.
Properties. It has several health benefits if consumed 2-3 times a week. It is rich in minerals and vitamins, antioxidant and anti-inflammatory. Thanks to its low-calorie content and high satiating power, cauliflower is also suitable for weight loss diets and is also recommended in case of diabetes, as it helps control blood sugar levels.
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