My recipe for Country Potato Salad was a winner in the Choose Wild Recipe Contest through Take Extinction Off Your Plate, a project of the Center for Biological Diversity.
1 medium size head of cauliflower
8 medium sized red potatoes
1 large crisp green apple
1 medium diced red onion
1 1/2 teaspoons kosher salt
1/4 cup extra virgin olive oil (love California Olive Ranch brand)
2 tablespoons apple cider vinegar (love unfiltered with the "mother")
1/4 cup fresh Italian parsley, finely chopped
Fill a large pot with water and bring to a boil. Place the red potatoes in the boiling water and cook until a fork goes in easily but the potatoes are not mushy. Drain the water and set the potatoes aside to cool.
Place a steamer basket in a large pot and fill with an inch of water. Break cauliflower into small florets and place in the steamer basket. Cover with a lid and place on medium heat. Steam the florets being careful not to overcook then set aside to cool.
Core apples and cut into bite sized pieces and add to a bowl. Trim radishes and quarter in wedges and add to bowl. Dice onion and add to bowl. Add cooked cauliflower to bowl. Peel skin from potatoes, dice into bite sized pieces and add to bowl.
Sprinkle salt over salad and toss. Mix the oil and vinegar and then drizzle over the salad and toss to mix in. Add chopped parsley and gently mix.
This recipe was selected as co-winner of the Choose Wild Recipe Contest through Take Extinction Off Your Plate a project of the Center for Biological Diversity.