Cauliflower Potato Salad

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This Cauliflower Potato Salad offers a lighter twist on the classic potato salad by incorporating cauliflower for extra texture and a low-carb option. The finely chopped red onion adds a crunchy, tangy bite, making this salad a delicious and refreshing side dish. It’s perfect for picnics, barbecues, or any occasion where you want a healthier alternative to traditional potato salad.

Ingredients:

  • 1 large head of cauliflower, cut into bite-sized florets
  • 3 medium potatoes, peeled and diced
  • 1/2 cup red onion, finely chopped (adds crunch and a slight tang)
  • 2 celery stalks, diced
  • 3 hard-boiled eggs, chopped (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped

For the Dressing:

  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste

Step-by-Step Instructions:

  1. Cook the Potatoes and Cauliflower:
    Bring a large pot of salted water to a boil. Add the diced potatoes and cauliflower florets, cooking for 10-12 minutes or until tender but not mushy. Drain and let them cool completely.
  2. Prepare the Dressing:
    In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
  3. Mix the Salad:
    In a large mixing bowl, combine the cooled potatoes, cauliflower, red onion, celery, hard-boiled eggs (if using), parsley, and chives. Pour the dressing over the salad and toss gently until everything is evenly coated.
  4. Chill and Serve:
    Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with extra parsley or chives if desired.

Additional Tips (Serving & Storage):

  • Serving: This salad is best served chilled, making it a perfect side dish for grilled meats, sandwiches, or barbecue meals.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as the salad sits.

FAQs About Cauliflower Potato Salad:

  1. Can I make this salad entirely with cauliflower?
    Yes! You can completely replace the potatoes with cauliflower for a low-carb option.
  2. Can I use different vegetables?
    Absolutely! Add in other veggies like bell peppers, cucumbers, or even pickles for extra crunch and flavor.
  3. Can I make this salad ahead of time?
    Yes, in fact, making it a day ahead allows the flavors to meld even more. Just store it in the fridge until ready to serve.
  4. How do I make this dairy-free?
    This recipe is naturally dairy-free, but check that your mayonnaise is also dairy-free to ensure the entire dish meets your needs.
  5. Can I substitute Greek yogurt for mayonnaise?
    Yes, you can swap Greek yogurt for mayonnaise if you prefer a lighter option. It will add a tangier flavor while still being creamy.

Conclusion:
This Cauliflower Potato Salad is the perfect combination of tender cauliflower, creamy potatoes, and a flavorful dressing. The finely chopped red onion adds a crunchy texture that elevates this salad, making it a fantastic choice for any meal. Whether you’re looking for a healthier version of traditional potato salad or simply want to try something new, this recipe will not disappoint.

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