Cauliflower-potato and caraway salad
Discover the delightful blend of cauliflower, potato, and caraway in this unique salad recipe. Perfect for a light and flavorful culinary experience.
Ingredients:
- 450g small white potatoes
- 2 cups small cauliflower florets (about 170g)
- 1/2 small white onion, thinly sliced
- 1/3 cup white wine vinegar
- 1 tablespoon sugar
- 2 teaspoons caraway seeds
- Kosher salt
- 6 whole black peppercorns
- 5 sprigs fresh dill
Instructions:
- Place the potatoes in a medium-sized pot, add enough water to cover them, and bring to a boil on medium-high heat. Reduce the heat and let it simmer until the potatoes are easily pierced with a fork, which should take about 15 to 20 minutes. Next, add the cauliflower to the pot and cook until it also becomes fork-tender, which typically takes 2 to 3 minutes. Once done, drain the vegetables and allow them to cool down. Remove the skins from the potatoes (you can use a clean dish towel to rub them off) and cut the vegetables into chunks. Mix the potatoes, cauliflower, and onions in a medium-sized bowl.In a small pot, mix together 1/2 cup of water, vinegar, sugar, caraway, 1/2 teaspoon salt, peppercorns, and dill. Bring the mixture to a simmer. Strain it and pour the hot vinegar mixture over the vegetables. Add another 1/4 teaspoon of salt and mix well. Cover the bowl and place it in the refrigerator until the dish is cold, stirring occasionally. This process usually takes at least 2 hours, but you can refrigerate it overnight if needed.
Summary:
- Calories: 452 kcal
- Fat: 2 g
- Protein: 12 g
- Carbs: 99 g
- Potassium: 2502 mg
- Magnesium: 140 mg