Warm Potato and Baked Cauliflower Salad with Walnuts
50 minutes·Serves 4
The idea here is potato salad but healthier, thanks to the addition of cauliflower and beans. I roast the vegetables with lots of garlic and add capers to give them a salty boost. My potato of choice is the Yukon Gold, but just about any thin-skinned potato will do. Serve this salad warm, or bring it with you on your next picnic, with or without the salad greens.
Ingredients
- 2 medium Yukon Gold potatoes, cut into 1-inch chunks
- 1 medium cauliflower, chopped
- 1 (15-ounce) can white beans, drained and rinsed
- ¼ cup olive oil
- 8 garlic cloves, chopped
- ½ teaspoon salt, plus more to taste
- ¼ cup pesto
- ½ cup walnut pieces
- 3 tablespoons capers
- Freshly ground black pepper
Serving suggestion
4 cups mild salad greens
Simple Salad Dressing (p. 147)
Instructions
- 1Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper. Add the potatoes, cauliflower, beans, olive oil, garlic, and salt and toss until coated.
- 2Spread the vegetables on the pan and bake for 15 minutes. Remove from the oven, flip the vegetables, and return to the oven to bake for another 25 minutes, or until the potatoes are soft.
- 3Transfer the cooked vegetables to a large serving bowl. Add the pesto, walnuts, capers, and black pepper and toss until combined.
- 4Serve the potato salad as is, or tossed with salad greens and Simple Salad Dressing.
Easy Ingredient Swaps
↔Chickpeas for the white beans
↔White wine vinegar or lemon juice for the Simple Salad Dressing
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