Name: Cauliflower-Potato and Caraway Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 4 servings
Ingredients: 1 pound small white potatoes; 2 cups small cauliflower florets (about 6 ounces); 1/2 small white onion, thinly sliced; 1/3 cup white wine vinegar; 1 tablespoon sugar; 2 teaspoons caraway seeds; Kosher salt; 6 whole black peppercorns; 5 sprigs fresh dill

Directions

Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).

From Food Network Kitchens

Cauliflower-Potato and Caraway Salad

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Recipes and Tips for a Healthy Lifestyle

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages