Purple Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Purple potatoes
3 cups	438g / 15oz	Small cauliflower florets
1		Red onion - thinly sliced
1/4 cup	59ml	White wine vinegar
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Ground cumin seeds
3/4 cup	177ml	Olive oil
1 cup	146g / 5.1oz	Chopped fresh Italian parsley
1/2 cup	73g / 2.6oz	Blue cheese

Recipe Instructions

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.

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 - http://www.foodtv.com

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