June 10, 2011

Better Homes and Gardens Potato-Cauliflower Salad



During the summer I love eating potato salads as a side dish. My mom used to make potato salads frequently when I was younger, but I have made them only infrequently as an adult. I am most likely to make potato or macaroni salad for a function or picnic, but not as often to eat as a side dish at home. Hoping to remedy this situation, I made a week of potato salad recipes a few weeks back. One of the recipe that caught my attention to try was for potato-cauliflower salad in the June issue of Better Homes and Gardens magazine.

The majority of the time used for this recipe comes from the 1-24 hours of refrigeration required to cool the salad down. The prepping of the vegetables only takes about 5 minutes and the best part of this dish is that the cooking is done in the microwave. This is perfect for hot summer days when using the oven turns the kitchen into a sauna. My local grocery store had multiple varieties of bread sticks and brands of blue cheese available, so the ingredients were very easy to find.

My husband and kids were unsure of this recipe due to the whole red potatoes. After my husband smashed his potatoes and ate the potato salad that way (imagine a cold baked potato), he loved the dish and thought it was some of the best he had ever tried. I would suggest cutting the potato in have, or smashing them on the plate like my husband and boys did. The taste of the potatoes comes through better and makes the whole dish more flavorful. I would use this dish again with the above modification and it would be perfect to bring to a summer get together or picnic.

For the recipe go to Better Homes and Gardens Potato-Cauliflower Salad.

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