Potato-Cauliflower Salad

Sharp, tangy, and a little bit smoky, this stellar potato salad -- featuring crisp bacon and blue cheese -- is more than just the usual picnic fare. The brilliant addition of nutrient-rich cauliflower is inspired, making this dish truly extraordinary. Choose cauliflower that is firm, with compact florets; the leaves should be crisp and green, with no sign of yellowing. Refrigerate raw, tightly wrapped, for 3-5 days.

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4.0 by 28 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Microwave: 13 mins
  • Chill: 1 hr to 24 hrs

Potato-Cauliflower Salad

Directions

  1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
  2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
  3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.
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Nutrition Facts (Potato-Cauliflower Salad)

  • Per serving:
  • 152 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 12 mg chol. ,
  • 299 mg sodium ,
  • 18 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 5 g pro.

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