This is a terrific salad for your repertoire, especially in winter, when vegetable choices are limited (though I like it any time of year). It is tasty and versatile, good as a side dish for grilled chicken, lamb chops, or pork chops, and substantial enough to be a meal in itself. It doesn’t wilt and is excellent for a buffet table or picnic. Best of all, you can make and dress it ahead of time—in fact, it gets better if you do.
Recipe information
Yield
serves 6
Ingredients
RECOMMENDED EQUIPMENT
Preparation
Step 1
Fill a pot or saucepan with 3 quarts of water, and heat it to a boil.
Step 2
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into 1-inch florets, drop them (and any tender leaves) into the boiling water, and cook until tender, about 5 minutes. Lift from the water, and drain well in a colander. When cool, put the florets in the large bowl.
Step 3
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes. Cook them at a gentle boil just until a knife blade pierces the center easily—don’t let them get mushy. Drain and briefly cool the potatoes; peel them while still warm, and cut into 1-inch cubes.
Step 4
Put the potato cubes and cut scallions in the bowl with the cauliflower, season with 1 teaspoon salt and freshly ground black pepper, and toss the vegetables together.
Step 5
For the dressing: whisk the vinegar with the remaining teaspoon salt in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the salad; toss and tumble to coat all the pieces. Scatter the wedges of cooked egg over the top, and gently fold in with the vegetables.
Step 6
Serve warm or at room temperature. Store in the refrigerator for 2 or 3 days.
