Cauliflower-Potato and Caraway Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Cholesterol
- 0 milligrams
- Sodium
- 380 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 5 grams
- Total: 2 hr 50 min
- Prep: 10 min
- Inactive: 2 hr 10 min
- Cook: 30 min
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).