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.
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 Salad
The classic backyard barbecue potato salad gets an international makeover by adding curry powder and roasted cauliflower.
- ½ head cauliflower; cut to small florets (14-16 oz)
- 1¾ lbs Yukon gold potatoes; diced
- 3-4 tbsp extra virgin olive oil
- 1/4 tsp Salt
- 1/4 tsp pepper
- 1/4 tsp granulated garlic
- 2 stalks celery; finely diced
- 1-1 1/2 tbsp dill pickle relish
- ¼ cup fresh chives; chopped
- 4 hard-boiled eggs; diced
- 1-1½ cups Greek yogurt
- ½ cup mayonnaise
- 1/3 tsp paprika
- 1/3 tsp sugar
- 1½ tsp yellow curry powder
Preheat the oven to 375°.
In a zip-seal bag, add the cauliflower and potatoes, salt, pepper, olive oil, and granulated garlic.
Seal and toss well, making sure everything is coated.
Pour out onto one half of a baking sheet in a single layer, lined with parchment.
Bake for 15 minutes, then turn and bake another 15 minutes.
Once roasted, place in a large bowl; set aside.
Add the diced celery, the diced eggs, fresh chives, dill pickle relish to the potatoes and cauliflower, mixing well.
In a separate bowl, combine the mayonnaise and Greek yogurt, stir well.
Stri in the curry power, sugar, salt, pepper, and paprika until combined.
Gently fold in the dressing to the potato and cauliflower mixture.
It can be served immediately or chilled for later munching.