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Cauliflower and Potato Salad

Contributed by: Chris WebAdmin. of


  • 1/3 cup (75 ml) vegetable oil
  • 3 tbsp (45ml) white wine vinegar
  • 1 tbsp (15ml) horseradish
  • 1 tsp (5ml) salt
  • 1/4 tsp (1ml) pepper
  • 1/2 cup (125ml) coarsely chopped Ontario Red Onions
  • 4 cups (1 L) Ontario Cauliflower florets
  • 4 medium Ontario Red Potatoes
  • 1/2 cup (125ml) sliced Ontario Celery
  • 1/2 cup (125) crumbled blue cheese ( or 1/4 cup/50 mL grated Parmesan cheese)


In medium bowl, whisk together oil, vinegar, horseradish, salt and pepper, stir in onion. Let stand while preparing salad.

Steam or microwave cauliflower 4 minutes or until just tender; cool. Cook potatoes in microwave 10 minutes or steam 20 minutes or until tender; cool slightly and slice thickly.

Stir cauliflower and potatoes into dressing along with celery and blue cheese, mixing gently. Let stand for up to 2 hours at room temperature before serving. Refrigerate for longer storage.

Preparation Time: 15 minutes - Cooking Time: 14 minutes - Standing Time: up to 2 hours

Serving Size: Serves: 6 - 8.

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