This salad was very popular with my husband but my son told me for the first time that he does not like cauliflower. I enjoyed the salad very much. This is one of the few recipes that I have made almost completely in the microwave. I suggest using more bacon and blue cheese. Instead of using sour cream dip, I made some myself with sour cream, chives and lemon juice. I left out the breadsticks.
Prep: 25 minutes
12 small fingerling or round new potatoes scrubbed
1 medium head cauliflower, cut into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
1/3 cup sour cream chive dip
2 Tbsp. lemon juice
2 Tbsp. salad oil
1/4 to 1/3 cup blue cheese, crumbled
1/4 cup fresh Italian (flat-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt and freshly ground pepper
1. Arrange potatoes in a single layer in microwave on clean white paper towels. Microcook on 100 percent power (high) for 5 minutes. Turn potatoes, microcook until tender, about 3 minutes more.
2. Place cauliflower and 2 tablespoons water in a 2-1/2 quart microwave safe casserole. Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes, cauliflower, onion and celery. In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill up to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper. Makes 8 to 10 servings.