Recipes and Cooking Potato-Cauliflower Salad 3.8 (25) Add your rating & review 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 addition of nutrient-rich cauliflower makes this one unforgettable summer side dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Microwave Time: 13 mins Chill Time: 1 hrs Total Time: 1 hrs 38 mins Servings: 8 Jump to Nutrition Facts Ingredients 12 small fingerling or round new potatoes, scrubbed 1 medium head cauliflower, cut into bite-size pieces 2 tablespoon water 1 small onion, chopped 2 stalks celery, sliced ⅓ cup sour cream and chives dip 2 tablespoon lemon juice 2 tablespoon salad oil ¼ - ⅓ cup blue cheese ¼ 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 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. 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. 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. Rate it Print Nutrition Facts (per serving) 152 Calories 7g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 152 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 299mg 13% Total Carbohydrate 18g 7% Total Sugars 3g Protein 5g Vitamin C 43.7mg 219% Calcium 70.7mg 5% Iron 1.1mg 6% Potassium 586mg 12% Fatty acids, total trans 1g Folate, total 64.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.