Recipe courtesy of Mary Sue Milliken and Susan Feniger

Purple Potato Salad

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  • Level: Easy
  • Yield: 6 servings
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Ingredients

Directions

  1. Steam potatoes until just tender. Cool. Cut into 2 inch pieces. Steam cauliflower until just tender. Cool. Combine potatoes, cauliflower, and onion in large bowl. Whisk vinegar, garlic and cumin in small bowl. Gradually whisk in oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Add parsley and toss gently. Sprinkle with blue cheese.
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