Description
This Cauliflower Potato Salad offers a fresh twist on a classic favorite by combining tender waxy potatoes and crisp cauliflower with a creamy, tangy dressing. Loaded with fresh herbs, crunchy celery, and red onion, this vibrant salad is healthy, versatile, and perfect for any meal occasion, from picnics to weeknight dinners.
Ingredients
Scale
Vegetables
- 1.5 pounds waxy potatoes (Yukon Gold recommended), washed and cut into bite-sized chunks
- 1 medium head fresh cauliflower, separated into small florets
- 2 stalks celery, diced finely
- 1/2 cup red onion, finely diced
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Herbs & Garnishes
- 2 tablespoons fresh dill, parsley, or chives, chopped
- Optional: chopped fresh parsley or chives for garnish
- Optional: paprika for dusting
Instructions
- Prepare the Potatoes and Cauliflower: Wash and cut the potatoes into bite-sized chunks. Boil them in salted water until tender but firm, then drain and let cool. Meanwhile, separate the cauliflower into small florets and steam or blanch briefly to retain a bit of crunch.
- Chop Vegetables and Herbs: Finely dice the celery and red onion. Chop your chosen fresh herbs into small pieces to ensure balanced flavor and texture in every bite.
- Make the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, salt, and pepper. Mix well and adjust seasoning according to taste.
- Combine All Ingredients: Gently fold the cooled potatoes, cauliflower florets, chopped celery, red onion, and herbs into the dressing. Toss carefully to coat evenly without mashing the potatoes.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld. Serve cold or at room temperature for best taste.
Notes
- Do not overcook potatoes; they should remain firm to prevent a mushy salad.
- Blanch cauliflower just until bright and slightly tender to keep a pleasant crunch.
- Use fresh herbs for the best brightness and flavor; dried herbs will not provide the same result.
- Chill the salad for at least one hour before serving to marry flavors beautifully.
- Adjust seasoning after mixing to ensure perfect salt, pepper, and acidity balance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as texture deteriorates upon thawing.
- This salad is best enjoyed cold or at room temperature; avoid reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling, Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Cauliflower Potato Salad, healthy potato salad, gluten free salad, summer salad, make ahead salad, easy potato salad
