Potato and Cauliflower Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Potato and Cauliflower Salad

Potato and Cauliflower Salad
Photography by Felix Wedgwood

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 300300 cal
pro 4 g4g pro
total fat 20 g20g total fat
sat. fat 3 g3g sat. fat
carb 28 g28g carb
fibre 4 g4g fibre
chol 0 mg0mg chol
sodium 1,349 mg1,349mg sodium
potassium 573 mg573mg potassium
% RDI: -
calcium 44 calcium
iron 88 iron
vit A 22 vit A
vit C 6565 vit C
folate 1818 folate
  • Preparation time: 10 minutes
  • Total time : 30 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 4 large Yukon Gold potatoes , scrubbed4 large Yukon Gold potatoes, scrubbed
  • 1/2 head cauliflower , cut in florets1/2 head cauliflower, cut in florets
  • 2 ribs celery , diced2 ribs celery, diced
  • 1 cup oil-cured black olives , pitted1 cup oil-cured black olives, pitted
  • 1/3 cup olive oil 1/3 cup olive oil
  • 3 tbsp chopped fresh parsley 3 tbsp chopped fresh parsley
  • 3 tbsp red wine vinegar 3 tbsp red wine vinegar
  • 1/2 tsp salt 1/2 tsp salt

Preparation

In large pot of boiling salted water, cook potatoes until tender, about 30 minutes. Drain, peel and cut into 1-inch (2.5 cm) cubes.

Meanwhile, in separate saucepan of boiling salted water, cook cauliflower until tender, about 4 minutes. Drain.

In large bowl, toss together potatoes, cauliflower, celery and olives.

Stir together oil, parsley, vinegar and sa< toss with salad to coat.

Source : Canadian Living Magazine: December 2010

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