Mediterranean Potato and Cauliflower Salad with Black Olives
Equipment
- 2 pots for boiling
- Large mixing bowl
Ingredients
- 1/2 cauliflower cut into florets
- 4 potatoes peeled and cubed
- 2 green onions chopped
- 4 oz Greek black olives pitted and halved
- 6 tbsp fruity olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp grainy mustard
- Salt and pepper to taste
Instructions
- Wash the cauliflower and cut it into florets.
- Peel, wash, and cube the potatoes.
- Heat two pots of salted water.
- Once boiling, cook the cauliflower in one pot for 15 minutes and the potatoes in the other pot for 20 minutes, or until both are tender.
- Once cooked, drain the cauliflower and potatoes and let them cool.
- In a large mixing bowl, combine the mustard and red wine vinegar.
- Slowly add the olive oil while whisking vigorously with a small whisk or fork until emulsified.
- Add the cooked cauliflower, potatoes, chopped green onions, and black olives to the dressing.
- Season with salt and pepper to taste, then gently mix all the ingredients until well combined.
- Serve immediately or refrigerate until ready to serve.
Notes & Wine Advice
Wine Advice:
This Mediterranean-inspired salad pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine like Pinot Grigio. The acidity and fruitiness of these wines complement the tangy dressing and savory olives while refreshing the palate.Nutrition values
Calories: 320 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 23 g | Sugar: 2 g