In the brand new The Book of Tapas,* there's a great recipe for what the authors call a Cauliflower and Shrimp Salad. But you could, as you'll see by the ingredients list, just as easily call it a potato salad.
I made it using new potatoes, sliced thickly. And, as presented, the salad is a little bland. But a little Piment d' Espellette sprinkled on each portion perked it up nicely. A little chopped dill would likely work as well.
Cauliflower and Shrimp Salad
1 cucumber, peeled and sliced (I split it, deseeded it, and sliced into half-moons)
1 tbls white-wine vinegar
3 tbls extra virgin olive oil
1 small cauliflower (I used half of one), broken into florets
2 cooked potatoes, peeled (I left the skins on)
5 oz cooked large shrimp, peeled
3 tbls mayonnaise
2 hard-boiled eggs, shelled and cut into wedges
Salt
1 tbls chopped parsley, to garnish
Put the cucumber in a bowl, sprinkle with salt and set aside for 30 minutes. In a salad bowl, beat the vinegar and oil together with a pinch of salt using a fork.
Meanwhile, bring a large pan of salted water to a boil. Add the cauliflowers florets and boil for 10 minutes, or until they are just tender but still firm to the bite. Drain them well and pat dry (I shocked them in ice water, first).
Rinse the cucumber slices and pat dry with paper towels. Add the cucumber, cauliflower florets, potatoes and shrimp to the bowl and gently mix togehter. Add the mayonnaise and mix together again. Arrange the hard-boiled egg wedges around the salad, garnish with parsley, and serve.
Serves 8 as a tapas.
*The Book of Tapas, written by Simone and Ines Ortega, Phaidon Press, 2010