Name: Curried Cauliflower and Potato Salad
Total time: 20 minutes
Yield: 4–6 servings
Ingredients: 3 cups roasted cauliflower florets; 3 cups roasted Red Bliss potatoes; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 tablespoon curry powder; 1/4 teaspoon cayenne pepper; 3/4 cup diced roasted red bell peppers; 1/4 cup chopped cilantro; 1/2 cup mayonnaise; 1/4 cup plain yogurt; 1/2 small red onion, julienned; 1/2 cup thinly sliced celery; Juice and zest of 1 lemon; Kosher salt and freshly ground black pepper; 1/4 cup finely sliced green onions (white and light green parts), for garnish

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Photo by Aubrie Pick

Serve this smoky curried salad with sliced chicken or sandwiches.

Do Ahead

The salad can be stored in an airtight container in the refrigerator for up to 1 day.

Recipe notes

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