A Contemporary Twist on Basic Potato Salad

Potato salad is a kind of timeless aspect dishes that all the time has a spot at my summer season gatherings. Over time, I’ve made so many variations, from my household’s favourite Basic Potato Salad to my contemporary and flavorful No-Mayo Potato Salad, my crispy Smashed Potato Salad, and my colourful Potato and Inexperienced Bean Salad. I really like how a easy bowl of potatoes can tackle fully completely different flavors relying on the components you add.

This Cauliflower Potato Salad is my latest favourite. It takes the comforting flavors we love in conventional potato salad and provides roasted cauliflower for further taste, texture, and freshness. As a substitute of a mayo-based dressing, this model is tossed with a shiny Dijon French dressing made with lemon juice, garlic, contemporary herbs, and a contact of honey.

The key is roasting the cauliflower till it’s golden and caramelized. These crispy edges add a lot taste and pair completely with creamy Yukon gold potatoes, crunchy celery, tangy dill pickles, and loads of contemporary dill and parsley. It’s acquainted sufficient for traditional potato salad lovers however distinctive sufficient to face out at your subsequent gathering.

I really like making this salad for summer season BBQs, picnics, and straightforward dinners as a result of it may be made forward and tastes scrumptious served chilled or at room temperature. In the event you’re searching for a brand new potato salad recipe so as to add to your summer season menu, this one is certainly price making. I believe it would turn into your new favourite too!

Elements (with Useful Notes)

For the Salad

• Cauliflower: Roast till tender and caramelized for one of the best taste. Roasting fully transforms cauliflower and provides scrumptious depth.
• Olive oil: Helps the cauliflower brown and caramelize.
• Kosher salt & black pepper: Season the cauliflower earlier than roasting and alter once more earlier than serving.
• Petite Yukon gold potatoes: Their creamy texture holds up fantastically after cooking. Go away the skins on for further shade and texture.

For the Dressing

• Olive oil: Creates a lightweight, flavorful French dressing as an alternative of a heavy mayo dressing.
• Pink onion: Finely cube so it blends evenly into the dressing.
• Contemporary lemon juice: Brightens the entire flavors.
• Pink wine vinegar: Provides a tangy chunk that balances the richness of the potatoes.
• Dijon mustard: Helps emulsify the dressing whereas including savory taste.
• Honey: Simply sufficient to steadiness the acidity.
• Garlic: Contemporary garlic offers the dressing daring taste.

For Ending

• Celery: Provides contemporary crunch.
• Dill pickles: The salty, tangy chunk makes the salad irresistible.
• Contemporary dill: One of many signature flavors on this salad.
• Contemporary parsley: Provides freshness and shade.

Retailer

• Retailer leftover cauliflower potato salad in an hermetic container within the fridge for as much as 4 days.
• As a result of this salad is made with a French dressing as an alternative of mayonnaise, it holds up particularly effectively. If it has been refrigerated for a number of hours, let it sit at room temperature for 15 to twenty minutes earlier than serving and provides it a mild stir. You too can add a small drizzle of olive oil or squeeze of contemporary lemon juice to freshen it up if wanted.
• I don’t advocate freezing this salad as a result of the potatoes and cauliflower turn into mushy after thawing.

Salads

Cauliflower Potato Salad

This contemporary Cauliflower Potato Salad combines roasted cauliflower, buttery Yukon gold potatoes, crunchy celery, dill pickles, and contemporary herbs tossed in a shiny selfmade Dijon French dressing. It is a straightforward make-ahead aspect dish that is good for BBQs, potlucks, picnics, and summer season dinners.

For the cauliflower and potatoes:

• 1 medium head cauliflower, minimize into florets
• 1 tablespoon olive oil
• Kosher salt and black pepper, to style
• 1 1/2 lbs petite Yukon gold potatoes

For the dressing:

• 1/2 cup olive oil
• 1/4 cup diced purple onion
• 2 tablespoons lemon juice
• 1 1/2 tablespoons purple wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey, (can use pure maple syrup)
• 1 clove garlic, minced
• Kosher salt and black pepper, to style

For the salad:

• 1/2 cup chopped celery
• 1/2 cup diced dill pickles
• 1/3 cup chopped dill
• 1/3 cup chopped parsley

• Roast the Cauliflower: Preheat the oven to 400°F. Place the cauliflower florets on a big baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss till evenly coated. Roast for 25 minutes, or till tender and evenly golden. Let cool barely.

• Prepare dinner the Potatoes: In the meantime, place the potatoes in a big pot and canopy with chilly water. Deliver to a boil and add a beneficiant pinch of salt. Prepare dinner till fork-tender, about 15 to twenty minutes. Drain and let cool to room temperature. Reduce the potatoes in half.

• Make the Dressing: In a big bowl, whisk collectively the olive oil, purple onion, lemon juice, purple wine vinegar, Dijon mustard, honey, garlic, salt, and pepper till effectively mixed.

• Assemble the Salad: Add the roasted cauliflower, potatoes, celery, dill pickles, dill, and parsley to the bowl with the dressing. Toss gently till every thing is effectively coated.

• Serve: Style and season with further salt and pepper, if wanted. Serve. You too can Refrigerate for no less than half-hour earlier than serving to permit the flavors to meld. The salad is sweet chilled or at room temperature.

• Roast the cauliflower till evenly browned for one of the best taste.
• Salt the potato cooking water effectively.
• Toss the potatoes with the dressing whereas they’re nonetheless barely heat so that they soak up extra taste.
• This salad may be served chilled or at room temperature.
• The flavour improves after chilling for half-hour.
• Contemporary dill actually makes this salad shine, don’t skip it!
• Leftovers hold effectively for as much as 4 days within the fridge.

Energy: 310kcal, Carbohydrates: 29g, Protein: 5g, Fats: 21g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 15g, Sodium: 171mg, Potassium: 860mg, Fiber: 5g, Sugar: 5g, Vitamin A: 546IU, Vitamin C: 78mg, Calcium: 59mg, Iron: 2mg

Key phrases cauliflower, dill, potato salad, potatoes

Have you ever tried this recipe?

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Variations

This recipe is straightforward to customise.

• Add chopped hard-boiled eggs for further protein.
• Stir in crumbled feta cheese for a Mediterranean twist.
• Add sliced inexperienced onions for much more contemporary taste.
• Toss in capers for further briny goodness.
• Add chopped cucumber for further crunch.
• Sprinkle with crispy bacon for a smoky end.
• Use contemporary chives or basil as an alternative of parsley.
• Add a pinch of crushed purple pepper flakes should you like somewhat warmth.

Extra Summer season Salads to Attempt

Take a look at all of my scrumptious SALAD RECIPES!