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Mustardy Potato and Cauliflower Salad


  • 2 pounds small red or golden potatoes
  • 1 small cauliflower
  • 2 tablespoons white wine vinegar
  • 1/2 large red onion minced
  • 1/2 cup mayonnaise
  • 1 heaping tablespoon horseradish mustard
  • salt and pepper to taste plus more salt for the cooking water


  • Bring a pot of water to a boil (I like to use something that can hold at least 4 quarts, though 5 is even better).
  • While the water boils, wash the potatoes and cut them into medium chunks of equal size.
  • Once the water is boiling, add a generous pinch of salt and the potatoes.
  • While the potatoes cook, break the cauliflower down into bite-sized florets. Once the potatoes are half way done, add the cauliflower to the pot.
  • Cook for an additional 5-6 minutes, until the potatoes are tender. Remove the pot from the heat and set your flame to its lowest setting.
  • Position a colander in your sink and drain the potatoes and cauliflower. Return them the pot and place it over the very low flame. Add the vinegar and shake the pot a little to distribute.
  • Once the vinegar has evaporated, remove the pan from the heat and turn off the stove.
  • While the potatoes and cauliflower cool, stir minced onion, mayonnaise, and horseradish mustard together.
  • Stir the dressing into the cauliflower and potato combination with a silicone spatula. Taste and add salt and pepper. Serve warm or chilled.


If you can't find horseradish mustard or don't want to add another jar to your fridge, plain dijon will also work. It just won't be quite as punchy.