Sharp, tangy, and a little bit smoky, this stellar potato salad -- featuring crisp bacon and blue cheese -- is more than just the usual picnic fare. The brilliant addition of nutrient-rich cauliflower is inspired, making this dish truly extraordinary. Choose cauliflower that is firm, with compact florets; the leaves should be crisp and green, with no sign of yellowing. Refrigerate raw, tightly wrapped, for 3-5 days.

Recipe from 
 
Servings: 8 - 10
Prep Time: 25 mins

ingredients
12    small fingerling or round new potatoes, scrubbed
1    medium head cauliflower, cut into bite-size pieces
2  tablespoons  water
1    small onion, chopped
2    stalks celery, sliced
1/3  cup  sour cream and chives dip
2  tablespoons  lemon juice
2  tablespoons  salad oil
1/4 - 1/3  cup  blue cheese
1/4  cup  fresh Italian (flat-leaf) parsley
2    slices bacon, crisp-cooked and crumbled
4    crisp breadsticks, broken
    Sea salt or salt
    Freshly ground black pepper
directions
Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

nutrition information
Per serving: Calories 152, Total Fat 7 g, Cholesterol 12 mg, Sodium 299 mg, Carbohydrate 18 g, Fiber 3 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet.