Cauliflower and Potato Salad with Peas and Olives

Here’s a simple cauliflower and potato salad (combining the two vegetables, not the trendy cauliflower “potato salad” containing no actual potatoes). Cauliflower adds great texture, and the potatoes give the salad heft.

A cold dish with plenty of personality, this is great as part of a meal of cool dishes in the summer, such as a cold soup, or with one or two companionable cold dishes. Here are a few meal ideas:

What to serve with cauliflower and potato salad

• Serve side by side with Roasted Red Pepper & Tomato Soup
• Pair with Ridiculously Easy “Tofuna” with fresh bread
• Serve with your favorite grilled vegetables in the summer, or a medley of roasted vegetables in the cooler months

Ingredients for Cauliflower and Potato Salad

• Golden potatoes, 4 medium
• Cauliflower, 1 head
• Frozen green peas
• Red bell pepper, 1 medium
• Pitted black olives, preferably oil-cured (like Kalamata; you’ll need about 1/2 cup)
• Fresh parsley or basil
• Scallions
• Vinaigrette (Homemade or bottled)
• Yellow mustard
• Salt and pepper

Photos by Hannah Kaminsky, BittersweetBlog

Explore more …

• Vegan Cauliflower Recipes (an epic roundup!)
• Sautéed Cauliflower with Sun-Dried Tomatoes and Basil
• Tasty Potato Salad Recipes
• Delicious and Savory Olive Recipes
• Potato and Fennel Salad with Artichoke Hearts
• Fresh Spring Salads

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Yield: 4 to 6

Cauliflower and Potato Salad with Peas and Olives

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Here’s a simple cauliflower and potato salad (combining the two vegetables, and not the trendy cauliflower “potato salad” containing no actual potatoes). 

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 4 medium golden potatoes, scrubbed and cut into 3/4-inch or so chunks
• 4 heaping cups fresh cauliflower florets, bite-size pieces and florets
• 1 cup frozen green peas
• 1 medium red bell pepper, diced
• 1/2 cup pitted black olives, preferably oil-cured (like Kalamata), halved
• 1/4 cup chopped fresh parsley or thinly sliced basil leaves, or more, to taste
• 2 scallions, thinly sliced
• 1/2 cup vinaigrette (bottled or Homemade; see link in Notes), or as needed to moisten
• 1 to 2 teaspoons yellow mustard, to taste
• Salt and freshly ground pepper to taste

Instructions

1. Combine the potatoes with just enough water to cover in a deep skillet or stir-fry pan. Bring to a slow boil, then lower the heat and simmer gently with the cover ajar for 5 minutes. 
2. Add the cauliflower to the pan and stir in. Continue to cook until the cauliflower and potato are both done yet still firm, about 10 minutes. Stir in the peas and continue to cook for 2 minutes or so longer.
3. Transfer the vegetable mixture to a colander and refresh under cool water. Drain well.
4. Combine the vegetables with the remaining ingredients in a serving container. Toss together gently.
5. Serve at once, or if time allows, cover and let stand for 30 minutes or more to allow the flavors to blend.

Notes

Here's our easy Basic Vinaigrette Salad Dressing if you'd like to make your own.

Here are lots more plant-forward Salads & Sides.