Cauliflower-Potato and Caraway Salad

Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible for the white and creamy yellows found in food. They are known for antioxidant properties, seeking out free radicals in the body and stabilizing them. Cauliflower is a wonderful source and proves that not all "white" food is bad for you!
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  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 10 min
  • Inactive: 2 hr 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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).