I decided to use up the cauliflower I had sitting around by roasting it in the oven as per usual (see roasted cauliflower.) But eating it like that provides no sustainability. Basically, we gobble it up in seconds and all that work is gone… I wanted something filling and decided to take it a step further.
Say hello to this potato salad with roasted cauliflower and caramelized onions! OMG, so delicious! I shared some with a friend for lunch, but I basically polished off the entire dish by myself! It was THAT good. For once I was happy that Dan does not like salads… I told him this could be eaten warm or cold, but he never got the chance to try it because I kept going back for more…
What I like about potato salads is the fact you can make them in advance. The same can be said for this recipe. To save time, I would make the onions in advanced, but you could do all the steps at once (I just had trouble waiting for it to chill before I ate it!) I found myself munching on the cauliflower while I waited for my potatoes to cool…
- 6 potatoes, washed and cut into cubes
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp. coarse Dijon mustard (use 2 tsp. if not a big mustard fan.)
- Salt and pepper
- 1 head of cauliflower, cut into florets
- 6-8 garlic cloves, skin removed and smashed with a knife.
- Olive oil
- 2 onions, diced small
- ⅛ cup red or white wine
- You can leave the skins on the potatoes or remove them. I left the skins on.
- Preheat the oven to 425F. Mix the cauliflower with the garlic, salt, pepper, and enough olive oil to coat your cauliflower evenly (about ⅛-1/4 cup.) Place onto a baking sheet lined with parchment paper and bake for 20 minutes. Stir the cauliflower and cook for another 10-20 minutes, or until nicely golden and cooked through.)
- While the cauliflower cooks, place potatoes into a pot. Fill with enough water to just cover the potatoes. Bring to a boil and cook for 15-20 minutes, or until you can pierce them with a fork (do not overcook or your potatoes will turn into mush!) Drain and allow to cool.
- While the potatoes are boiling, add your onions to a large frying pan with 1 tbsp. olive oil. Cook over medium-high for about 10 minutes or until they start to brown. Lower heat to medium and sprinkle with some salt and sugar (optional, but I find it helps with caramelizing.) Stir often and cook until nicely caramelized, about 30 minutes. Deglaze onions with wine and cook for another couple of minutes. Remove from heat.
- To make the sauce, mix together the sour cream, mayonnaise, and mustard. Season with salt and pepper.
- In a large mixing bowl, mix the potatoes with the sauce. Pour in the onions and toss some more. Finally, add in the cauliflower and mix well, being careful not to squish the potatoes. If you need more dressing, mix up another half batch (but it is all based on how much dressing you like in your potato salad!)
- Cover and place in fridge until chilled, or enjoy it as a warm potato salad! Both are delicious!
(How to caramelize onions found here and roasted cauliflower recipe found here.)
I have wanted to make this recipe again and recently bought four huge cauliflowers at the grocery store! Yum, yum! So excited!
The sauce was enough for me, but if you like lots of dressing in your potato salad, I would make another half-batch at least. Personally, you really don’t have to measure ingredients here. I think many cooks do not, but having a food blog, you need to provide something for your readers who are unfamiliar with certain recipes. But trust me, adding a bit extra mayonnaise or sour cream is not going to destroy this recipe!