Patriotic Potato Salad
 
Prep time
Cook time
Total time
 
A modern twist on the classic potato salad, this beautiful red, white, and blue dish is the perfect addition to your Independence Day table. Roasted cauliflower stands in for a portion of the potatoes, fresh radishes add a welcome crunch, and it's dressed with a sharp and tangy vinaigrette instead of mayonnaise to lighten things up on a hot summer day. You can easily turn this into a vegan or vegetarian main dish by adding cooked white beans or chopped hard-cooked eggs.
Author:
Recipe type: Side Dish, Salad, Vegetables
Cuisine: Modern American, Vegan, Vegetarian
Yield: 6-8 servings
Ingredients
  • For Vinaigrette:
  • 45 ml (3 Tbsp) extra virgin olive oil
  • 60 ml (¼ cup) sherry vinegar
  • 15 ml (1 Tbsp) Dijon mustard
  • ½ tsp grated or minced garlic
  • ½ tsp sugar or one drop liquid stevia
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For Salad:
  • 1 lb cauliflower florets, cut into 1-inch pieces
  • 15 ml (1 Tbsp) extra virgin olive oil
  • 1 large red bell pepper (7-8 oz)
  • 1 ½ lbs blue baby potatoes*, preferably no larger than golf ball size
  • Water
  • 1 small garlic clove, lightly crushed but intact
  • 1 small bay leaf
  • Kosher salt
  • Splash of white or apple cider vinegar
  • 2 oz (2 large) red radishes, halved or quartered, thinly sliced
  • 2 oz red onion (¼ medium), diced
  • 3 Tbsp fresh dill, finely chopped
  • 3 Tbsp parsley leaves, finely chopped
  • 3 oz feta cheese or dairy-free alternative (I like Kite Hill plain almond cheese)
Procedure
  1. Preheat oven to 450°F with racks set in upper middle and lower middle positions.
  2. Make the vinaigrette: whisk all vinaigrette ingredients together in a small bowl, or add to a jar and shake to combine. Set aside at rom temperature until ready to use.
  3. Roast the pepper and cauliflower: Set pepper on a small sheet pan, and place it on oven rack closest to heating element. Roast pepper for about 20 minutes, turning every 5 minutes, until nicely blistered on all sides. Toss cauliflower with olive oil, a generous pinch of salt, and a few grinds of pepper, and spread out on a sheet pan. Slide onto other oven rack and roast for about 15 minutes or until lightly browned and tender, stirring every 5 minutes.
  4. While pepper and cauliflower are roasting, cook the potatoes: Add potatoes to a saucepan and cover with cold water by about ½ inch. Add crushed garlic, bay leaf, splash of vinegar and large pinch of salt, and bring to a simmer over high heat. Once simmering, adjust the heat to maintain steady simmer and cook potatoes for about 5-8 minutes, or until easily pierced with the tip of a knife.
  5. Steam, peel, and dice the pepper: Once the pepper is blistered on all sides, transfer to a small bowl and cover with sheet pan or a plate. Let sit for a few minutes, then carefully peel off and discard skin, remove and discard stem, core, and seeds, and cut pepper into small dice.
  6. Assemble the salad: Add cauliflower to a large bowl. Drain potatoes, and cut into halves or quarters depending on size. Add potatoes and diced pepper to cauliflower, drizzle in two thirds of the vinaigrette, and toss to coat. Slice radishes and add to bowl along with diced onion, chopped herbs, and crumbled cheese. Add remaining vinaigrette and fold to combine. Taste and adjust seasoning with salt and pepper if desired.
Notes
*If you can't find blue potatoes, see if one of your local markets carries the mixed baby potatoes that include some blue ones. If not, just make it with red-skinned or white baby potatoes, it will still be delicious!
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/patriotic-potato-salad/