Next Level Potato Salad: Rainbow Edition with Cauliflower and Dill Vinaigrette

Potato salad – it’s not just mayonnaise and mushy potatoes anymore! I am making my chunky rainbow potato salad with rainbow cauliflower and a dill vinaigrette.

=== 🍽🍸🥩 RECIPE ===
2 pounds (900g) mini-potatoes
1 stalk celery, finely diced
1/2 onion, finely diced
2 9 1/2 ounce (269g) packs frozen colored cauliflower, cooked per package instructions.
2 teaspoons Salt
6 cups (1.4 L) Water

In a large pot, bring the water up to a boil. Once boiling, add the salt and the potatoes.
Boil the potatoes until fork tender but not mushy, about 10 minutes.

While the potatoes cook, make the vinaigrette. (recipe below) Add the celery and onion and set aside.

Once the potatoes are cooked, remove from the boiling water and let cool enough to touch. Once cooled, slice each one in half. Add to the bowl with the vinaigrette along with the cauliflower. Stir well to combine.

Cover and refrigerate until ready to use.

Dill Vinaigrette:
1 tablespoon of Dijon mustard
2 tablespoons fresh dill, chopped (1 teaspoon if using dried)
1 teaspoon salt
1/2 tsp black pepper
1 teaspoon honey
3 ounces (90 ml) red wine vinegar
6 ounces (180 ml) extra virgin olive oil
2-3 dashes hot sauce (Optional)

In a large bowl, combine mustard, dill, vinegar, salt, pepper, honey and hot sauce. Whisk well to combine. While whisking, add olive oil in a slow, steady stream to emulsify.

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On this channel, we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can’t cook or entertain – because we know you really can!

=== 📑 CHAPTERS ===
00:00 Introduction
00:18 Rainbow Potato and Cauliflower Salad
00:58 It Starts with a Vinaigrette
03:39 Let’s Start Building our Salad
04:10 Rainbow Potatoes
05:45 Rainbow Cauliflower
06:38 Putting it all Together
07:18 Tasting and Recipe Recap
09:01 Social Media and Video Recommendations

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