Potato-Cauliflower Salad

37Kviews
25 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Microwave: 13 mins
  • Chill: 1 hr to 24 hrs
Rate me!


Potato-Cauliflower Salad
Ingredients
12
small fingerling or round new potatoes, scrubbed
1
medium head cauliflower, cut into bite-size pieces
2
tablespoons water
1
2
stalks celery, sliced
1/3
cup sour cream and chives dip
2
tablespoons lemon juice
2
tablespoons salad oil
1/4
cup blue cheese
1/4
cup fresh Italian (flat-leaf) parsley
2
slices bacon, crisp-cooked and crumbled
4
crisp breadsticks, broken
 
Sea salt or salt
 
Freshly ground black pepper
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.
Nutrition Facts (Potato-Cauliflower Salad)
    Per serving:
  • 152 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 12 mg chol.,
  • 299 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X