Potato and Roasted Cauliflower Salad
Ingredients
- 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 capers—drained, rinsed and finely chopped
- 1/4 cup finely chopped parsley, plus more for garnish
- Finely grated fresh horseradish, for serving
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