A twist on traditional potato salad, this roasted cauliflower potato salad has a mix of lemony mashed potatoes and cauliflower with cherry tomatoes, red onions and peppery arugula.
1 pound new potatoes
3 tablespoons olive oil
Juice of 1 lemon
2 teaspoons kosher salt
1/2 teaspoons black pepper
1 pound cauliflower florets
3/4 cup halved cherry tomatoes
1/3 cup chopped pitted green & black olives
1/4 small red onion, thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup crumbled feta
1 handful arugula
Place the potatoes in a large saucepan. Cover with cold salted water. Bring to a boil, reduce the heat and simmer for 20-25 minutes until tender. Drain the water and return the potatoes to the pan. Use a fork to smash the potatoes. Stir in 2 tablespoons olive oil, lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Preheat the oven to 400 degrees F. Place the cauliflower and tomatoes on a sheet pan lined with parchment and toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread into a single layer. Roast for 20-25 minutes until the cauliflower is golden brown at the edges and the tomatoes are wrinkled.
Combine the potatoes and cauliflower in a large bowl. Gently toss with the olives, onions, tomatoes, red pepper flakes, feta and arugula.