A healthier twist on the creamy potato salad. The cauliflower and mustard seed adds crunch. A weekend picnic favourite.
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1 lb unpeeled baby red potato, halved
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1 small head cauliflower, cut into small florets
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4 Tbsp olive oil
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1/2 large red onion, halved, thinly sliced
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1 pickled jalapeno (See quick preserves), chopped
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1/4 cup balsamic vinegar
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2 Tbsp grainy mustard
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5 Tbsp plain yogurt
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Salt and pepper
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4 green onions, sliced diagonally
In a large pot of salted water, cover potatoes and bring to boil, after 10 minutes add cauliflower. Boil until tender, not soft, another 5-10 minutes. Strain, don’t rinse.
In a large bowl, toss warm vegetables in half the olive oil.
In a large saute pan over medium heat, warm the remaining olive oil. Saute onion stirring until tender and still pink for about 10 minutes. Set aside.
Return pan to heat, deglaze with balsamic and a little water, add mustard and yogurt to create a paste.
Toss cauliflower and potatoes in balsamic mixture and add in onion and jalapeno.
Season and top with green onions.
Cooks note: you can swap sour cream or mayonnaise for yogurt or eliminate the dairy all together. Jalapeno is optional. You can use raw jalapeno and saute with onions.
