This light and creamy cauliflower potato salad is the perfect low-carb alternative to the classic dish. With tender cauliflower and flavorful seasonings, it offers the same comforting texture with a healthier twist!
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 medium potatoes, peeled and diced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon paprika
- 1/4 cup chopped green onions
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Step-by-Step Instructions:
- Cook the Cauliflower and Potatoes:
- Bring a large pot of salted water to a boil.
- Add the diced potatoes and cook for about 10 minutes, or until fork-tender.
- In the last 5 minutes of cooking, add the cauliflower florets to the pot and cook until both the potatoes and cauliflower are tender.
- Drain and let cool for a few minutes.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, and a pinch of salt and pepper. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked cauliflower, potatoes, chopped green onions, hard-boiled eggs, and parsley.
- Pour the dressing over the mixture and gently toss to coat all the ingredients evenly.
- Chill Before Serving:
- Transfer the salad to the refrigerator to chill for at least 1 hour before serving. This allows the flavors to meld together.
- Serve:
- Before serving, garnish the salad with extra parsley and a dash of paprika for a pop of color.
Additional Tips for Serving and Storage:
- Storage: This salad can be stored in an airtight container in the fridge for up to 3 days.
- Serving: This cauliflower potato salad pairs beautifully with grilled meats, sandwiches, or as a side dish at barbecues and picnics.
- Customization: Add other veggies like celery or pickles for extra crunch and flavor. You can also make this salad dairy-free by using a vegan mayonnaise.
FAQs About Cauliflower Potato Salad:
- Can I make this salad ahead of time?
Yes! In fact, it tastes even better after sitting in the fridge for a few hours, allowing the flavors to develop. - Can I skip the potatoes to make it fully low-carb?
Absolutely. You can use only cauliflower if you’re looking for an entirely low-carb dish, and it will still be delicious! - How do I keep the cauliflower from becoming mushy?
Make sure not to overcook the cauliflower. It should be tender but still hold its shape. Quickly draining and cooling it will also help. - What are some good variations to try?
Try adding bacon bits, fresh dill, or even chopped pickles for a unique twist on this salad.
This Cauliflower Potato Salad is a fantastic alternative to the classic recipe, providing a healthier, lower-carb option without sacrificing flavor. Perfect for any meal, it’s a fresh take on a favorite dish!
