Potato salad with cauliflower, olives, and feta

This is a fresher and more flavorful alternative to traditional potato salad. To make it even more visually appealing, try using purple potatoes or non-white cauliflower. Adapted from Six Seasons (and The Washington Post).


  • 1 lb new (small) potatoes, rinsed and lightly scrubbed
  • 2 T fresh lemon juice
  • 4 T extra-virgin olive oil
  • 1 lb cauliflower, cut or broken into small florets (no bigger than 1.5 “)
  • 1.5 c chopped pitted kalmata olives (or whatever version of olive you prefer)
  • 1/3 c thinly sliced red onion, rinsed in water
  • 1/4 c chopped pepperoncini
  • 1 t fresh thyme leaves
  • 1/2 t red pepper flakes
  • 3 oz feta cheese (I use more because I love feta)
  • ½ c lightly packed arugula leaves, roughly chopped
  • lemon wedges
  • salt and pepper


  1. Preheat the oven to 375 degrees.
  2. Put the potatoes in a large pot of water and bring to a boil over high heat. Reduce the heat until it’s gently bubbling (medium-low), and cook until the potatoes are tender, 20 to 25 minutes.
  3. Drain potatoes and return them to the pot.
  4. Use a fork to crush and smash the potatoes, creating lots of crevices.
  5. Add the lemon juice, 1 T of oil, a pinch of salt and pepper. Toss gently and let cool.
  6. While the potatoes are cooking, toss the cauliflower with 1 T oil, as well as a pinch of salt and pepper, and sprinkle on a parchment-lined baking sheet.
  7. Roast cauliflower until tender and browned around the edges, 20 to 30 minutes.
  8. Add the just-roasted cauliflower to the smashed potatoes.
  9. Add the olives, red onion, pickled peppers, thyme, and red pepper flakes, and toss gently to incorporate.
  10. Crumble the feta on top of the mixture and drizzle with the remaining 2 T oil. Mix to incorporate.
  11. Add arugula and fold gently, trying not to bruise the leaves too much.
  12. Taste, and add more salt, pepper and lemon juice, as needed.
  13. Serve slightly warm or at room temperature, with lemon wedges on the side.

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