Potato Cauliflower Salad with Marinated Red Onions
The Flavors of Bon Appétit 1997
Potato Cauliflower Salad with Marinated Red Onions
The Flavors of Bon Appétit 1997
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9 tablespoons olive oil 5 tablespoons prepared cream style white horseradish 3 tablespoons white wine vinegar 1 (8 ounce) red onion, peeled, halved, thinly sliced 3 cups small cauliflower florets (about 10 ounces) 2 pounds small red skinned potatoes (about 20) 1/2 cup (about 2 ounces) crumbled blue cheese Directions: Whisk olive oil, horseradish and white wine vinegar in medium bowl to blend. Mix in onion. Season generously with salt and pepper. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day, tossing occasionally. Steam cauliflower until just tender, about 4 minutes. Cool 5 minutes, then add to red onion mixture. Steam potatoes until just tender, about 20 minutes. Cool 15 minutes. Slice potatoes thickly. Place in large bowl. Add onion mixture to potatoes. Add blue cheese; toss gently to blend. Season to taste with salt and pepper. Makes 6 servings. |