I made it, but it was lacking egg, something my dear friend (and editor) Emily suggested early on when I was talking the through the concept with her. Her suggestion didn’t sound quite right in my head, but after assembling the dish, I quickly boiled some eggs and added them to it. She was right.After serving the dish to friends during an indoor bbq (we got rained out by a late afternoon thunderstorm,) the dish wasn’t as perfect as I wanted it to be. I wanted a potato salad that was made entirely with Greek yogurt. I love potato salads, but since my gastric bypass surgery, I can’t eat more than approximately three bites. Anymore and I will get ill. Greek yogurt, I felt was going to be my alternative.
The flavor was there, and while very tasty, there was something not quite right and it turns out, it was missing fat. It needed some fat in order to give it the correct texture and taste. The original recipe I wrote called for two cups of Greek yogurt. There was no fat to speak of. But today when I remade this salad, I used 1½ cups of yogurt and ½ cup of mayonnaise. I drizzled and tossed the fresh-out-of-the-oven roasted potatoes with a bit of olive oil and let them sit for about 10 minutes while I prepped the rest of the salad ingredients.
What a difference a bit of fat makes. I wanted this to be perfect with just the Greek yogurt, but in end, some fat was needed. I will say this, if you want a non/low-fat salad, and like to make dishes using Greek yogurt, give it a try with just the Greek yogurt.
Or if you hate Greek yogurt, mayo will work just fine.
Now a note about the curry powder. It gets more intense the longer it sits around. If you are making this dish and eating it that same day, use the amount of curry powder provided in the recipes. However, if you are making this a day or so ahead, decrease the amount to one teaspoon. It will be weak-tasting in your taste testing, but in a day or so when you eat it, it will be stronger.
Curried Roasted Cauliflower and Potato SaladPrint
- ½ head cauliflower; cut to small florets
- 1¾ lbs . Yukon gold potatoes; cubed small
- Extra virgin olive oil
- Salt/pepper/granulated garlic
- 2 stalks celery; finely diced
- 1 tbsp dill pickle relish
- ¼ cup fresh chives , diced
- 4 hard-boiled eggs; diced
- Salt/Pepper to taste
- ? tsp paprika
- 1½ cups Greek yogurt
- ½ cup mayonnaise
- ? tsp sugar
- 1½ tsp curry powder
- Preheat the oven to 375°.
- In a zip-seal bag, add the cauliflower, salt, pepper, olive oil, and granulated garlic.
- Seal and toss well, making sure all the florets are coated.
- Pour them out onto one half of a baking sheet in a single layer.
- Using the same bag, add the cubed potatoes, olive oil, garlic, salt and pepper.
- Seal and toss well, making sure all the potatoes are coated.
- Add them in a single layer to the remaining half of the baking sheet.
- Bake for 15 minutes, then turn both the potatoes and the cauliflower and bake another 15 minutes.
- Add the potatoes to a bowl and toss them with a drizzle of olive oil. Mix well and set aside.
- In a large bowl, add the diced celery, the diced eggs, fresh chives, dill pickle relish, salt, pepper, and paprika. Mix well.
- Add the cauliflower and potatoes and toss.
- In the same bowl that the potatoes were in, add the Greek yogurt, mayonnaise, and sugar then fold in the curry power.
- Once the curry powder has been fully incorporated into the dairy, add it to the potato and cauliflower mixture.
- Gently mix them together.
- Add salt and pepper, if needed.
- It can be served immediately or chilled for later munching.