Cauliflower Potato Salad
Recipe from Two Peas and Their Pod
This fresh Cauliflower Potato Salad combines roasted cauliflower, buttery Yukon gold potatoes, crunchy celery, dill pickles, and fresh herbs tossed in a bright homemade Dijon vinaigrette. It's an easy make-ahead side dish that's perfect for BBQs, potlucks, picnics, and summer dinners.
Servings: 6
Calories: 310kcal
Ingredients
For the cauliflower and potatoes:
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 1 1/2 lbs petite Yukon gold potatoes
For the dressing:
- 1/2 cup olive oil
- 1/4 cup diced red onion
- 2 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey, (can use pure maple syrup)
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the salad:
- 1/2 cup chopped celery
- 1/2 cup diced dill pickles
- 1/3 cup chopped dill
- 1/3 cup chopped parsley
Instructions
- Roast the Cauliflower: Preheat the oven to 400°F. Place the cauliflower florets on a large baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss until evenly coated. Roast for 25 minutes, or until tender and lightly golden. Let cool slightly.
- Cook the Potatoes: Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil and add a generous pinch of salt. Cook until fork-tender, about 15 to 20 minutes. Drain and let cool to room temperature. Cut the potatoes in half.
- Make the Dressing: In a large bowl, whisk together the olive oil, red onion, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Assemble the Salad: Add the roasted cauliflower, potatoes, celery, dill pickles, dill, and parsley to the bowl with the dressing. Toss gently until everything is well coated.
- Serve: Taste and season with additional salt and pepper, if needed. Serve. You can also Refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad is good chilled or at room temperature.
Notes
- Roast the cauliflower until lightly browned for the best flavor.
- Salt the potato cooking water well.
- Toss the potatoes with the dressing while they're still slightly warm so they absorb more flavor.
- This salad can be served chilled or at room temperature.
- The flavor improves after chilling for 30 minutes.
- Fresh dill really makes this salad shine, don't skip it!
- Leftovers keep well for up to 4 days in the refrigerator.
Nutrition
Calories: 310kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 171mg | Potassium: 860mg | Fiber: 5g | Sugar: 5g | Vitamin A: 546IU | Vitamin C: 78mg | Calcium: 59mg | Iron: 2mg