Cauliflower Potato Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
143 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Potato Salad
Description
Cauliflower Potato Salad uses oven-roasted cauliflower florets that are tender but retain a slight bite. The dressing blends creamy avocado mayonnaise with sharp Dijon mustard and acidic dill pickle juice, giving the salad a refreshing tang. Additional ingredients like diced hard-boiled eggs, finely chopped celery, red onions, and dill pickles add layers of texture and mild pungency. Paprika sprinkled on top introduces a subtle color and hint of spice. The components are tossed gently to keep the cauliflower intact and combined well with the dressing.
The salad presents a versatile side accompaniment to grilled meats or sandwiches, balancing richness with acidity and crunch. It is served chilled or at room temperature after the cauliflower cools. The mixture of hearty vegetables and creamy dressing makes it suitable for picnics or potlucks.
Leftovers keep well refrigerated for 3 to 4 days in an airtight container. The dressing and cauliflower can be prepared ahead and assembled when needed. For slight variations, substitute pickle juice with apple cider vinegar or lemon juice, and swap chopped pickles with relish. These adjustments maintain the salad’s characteristic tangy profile.
Ingredients
- 1 cauliflower chopped into 1/2 inch pieces, head
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Dressing
- ¼ cup avocado mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon dill pickle juice
- ¼ cup celery finely chopped
- ¼ cup red onions finely chopped
- ¼ cup dill pickle finely chopped
- 2 egg diced, hard-boiled
- dill for garnish
- Dash paprika
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
- In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
- Garnish with chives and sprinkle with paprika.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.
- The dressing and roasted cauliflower can be prepared ahead to simplify assembly when ready to serve.
- Pickle juice can be replaced with apple cider vinegar or lemon juice for a different acidic note.
- Chopped pickles can be substituted with relish or dill relish without greatly altering the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 295mg | 12% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 46.7mg | 52% |
| Calcium | 36mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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