Potato-and-Roasted-Cauliflower Salad

• 3 pounds cauliflower, cut into 1-inch florets
• 1/4 cup grapeseed oil
• Kosher salt
• 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 tablespoons Champagne vinegar
• 1 1/4 pounds baby red potatoes, halved and sliced 1/4 inch thick
• 1 cup mayonnaise
• 2 small shallots, minced
• 2 tablespoons Dijon mustard
• 1/4 cup brined capersdrained, rinsed and finely chopped
• 1/4 cup finely chopped parsley, plus more for garnish
• Finely grated fresh horseradish, for serving

1. Preheat the oven to 400.
2. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt.
3. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
4. Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes.
5. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar.
6. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
7. In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley.
8. Add the cauliflower and potatoes and toss.
9. Season with salt and garnish with parsley.
10. Serve with horseradish.

cauliflower, grapeseed oil, kosher salt, fingerling potatoes, vinegar, baby red potatoes, mayonnaise, shallots, mustard, parsley, fresh horseradish

Taken from www.foodandwine.com/recipes/potato-and-roasted-cauliflower-salad (may not work)