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Salads | |
| 1 1/2 pounds baby potatoes, cut into 1-inch pieces 1 medium head cauliflower, cut into small florets 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 medium yellow onion, thinly sliced 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic salt, plus more to taste 1/2 teaspoon onion powder 3 scallions, white and green parts, thinly sliced, plus more for garnish | |
| Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the potatoes and cauliflower with 2 tablespoons of the olive oil. Season generously with kosher salt and pepper. Bake until golden brown and fork tender, about 35 minutes. Let cool completely. Add the remaining 1 tablespoon olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. Reduce the heat to medium and add 2 tablespoons of water. Cook until the water evaporates. Add 2 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a medium bowl. Season with kosher salt and pepper and more garlic salt, if desired. Stir in the onions. Add the potatoes, cauliflower and scallions. Toss to coat and garnish with additional scallions. Refrigerate until serving time. | |
Excellent | |
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