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
- Preheat the oven to 375 degrees.
- 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.
- Drain potatoes and return them to the pot.
- Use a fork to crush and smash the potatoes, creating lots of crevices.
- Add the lemon juice, 1 T of oil, a pinch of salt and pepper. Toss gently and let cool.
- 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.
- Roast cauliflower until tender and browned around the edges, 20 to 30 minutes.
- Add the just-roasted cauliflower to the smashed potatoes.
- Add the olives, red onion, pickled peppers, thyme, and red pepper flakes, and toss gently to incorporate.
- Crumble the feta on top of the mixture and drizzle with the remaining 2 T oil. Mix to incorporate.
- Add arugula and fold gently, trying not to bruise the leaves too much.
- Taste, and add more salt, pepper and lemon juice, as needed.
- Serve slightly warm or at room temperature, with lemon wedges on the side.