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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3 pounds purple potatoes

3 cups small cauliflower florets

1 red onion, thinly sliced

1/4 cup white wine vinegar

1 garlic clove, minced

1/2 teaspoon ground cumin seeds

3/4 cup olive oil

1 cup chopped fresh Italian parsley

1/2 cup blue cheese


  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.