Purple potato salad

Yield: 6 servings

Measure Ingredient
3 pounds Purple potatoes
3 cups Small cauliflower florets
1 Red onion; thinly sliced
¼ cup White wine vinegar
1 Garlic clove; minced
½ teaspoon Ground cumin seeds
¾ cup Olive oil
1 cup Chopped fresh Italian parsley
½ cup Blue cheese

Steam potatoes until just tender. Cool. Cut into 2-inch pieces. Steam cauliflower until just tender. Cool. Combine potatoes, cauliflower, and onion in large bowl. Whisk vinegar, garlic and cumin in small bowl.

Gradually whisk in oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Add parsley and toss gently. Sprinkle with blue cheese. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6338 broadcast 01-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Similar recipes