Recipes Potato-and-Roasted-Cauliflower Salad 5.0 (3,363) Add your rating & review Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish. Slideshow: Potato Salad Recipes By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 10 Ingredients 3 pounds cauliflower, cut into 1-inch florets 1/4 cup grapeseed oil Kosher salt 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick 2 tablespoons Champagne vinegar 1 1/4 pounds baby red potatoes, halved and sliced 1/4 inch thick 1 cup mayonnaise 2 small shallots, minced 2 tablespoons Dijon mustard 1/4 cup brined capers—drained, rinsed and finely chopped 1/4 cup finely chopped parsley, plus more for garnish Finely grated fresh horseradish, for serving Directions Preheat the oven to 400°. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool. Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool. In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley. Serve with horseradish. Make Ahead The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving. Rate it Print