Roasted Cauliflower Potato Salad.
This cauliflower potato salad is a delicious twist on the classic potato salad! It’s packed with flavor and texture, plus the dressing is fabulous. Great for the 4th of July!
Need a new potato salad recipe for the height of summer?!
I’ve got you! This roasted cauliflower potato salad has all the goodness of your traditional favorite, but with roasty veggie flavor and texture and a fantastic dressing that will have you making it over and over. Definitely 4th of July worth!
I can be very hit or miss with potato salad. Ordering it from a deli? Never. I don’t want it prepared hours ahead of time and I don’t want it to be wet. You might even remember back in the day (almost 20 years ago, omg), I shared a few potato salads without creamy dressings.
Now in my old age, I’ve come around – a bit.
It was never, ever the potatoes. In fact, until I was 17, I’d probably tell you that potatoes were my absolute favorite food. Baked, scalloped, fried, roasted, mashed – any and every way, I adored them. And still do.
So, it’s this whole combination in the bowl, including the amazing dressing, that makes this a top notch recipe for me.
The roasted cauliflower with bits of caramelized onion is packed with flavor as is.
You may also know that I don’t love raw celery – I mean, who wants to eat stringy flavorless water?! But there are a few instances where I find it acceptable and this is one of them. Diced finely in this particular potato salad – I can handle it. In fact, the crunch is really nice!
Plus, it’s covered in dressing and herbs. Perfectly fine!!
Yes, this is sounding like a very picky-eater post, but these are the reasons that potato salad has never been high up there for me. This smashed potato salad? Unreal.
This cauliflower version? Perhaps even better.
The texture!
The flavor!
I’ve always thought that roasted cauliflower has a buttery popcorn flavor and it brings that right to the potato salad so well.
Plus, the dressing!!
This dressing is such a fabulous combo of creamy, tangy and herby. It’s rich but light and refreshing. A little mustardy, a lot summery.
There’s also a bit of diced pickle in there because what’s a potato salad without it? Sweet or dill relish works – even a mix of both!
This whole bowl is fabulous – a delicious side dish, a perfect party salad, packed with so much goodness and blanketed in a silky dressing that is just enough. A must try.
Roasted Cauliflower Potato Salad with Major Herbs
Roasted Cauliflower Potato Salad with Major Herbs
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 sweet onion, thinly sliced
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 2 pounds petite gold potatoes
- 3 ribs of celery, diced
- ¾ cup mayonnaise
- 2 tablespoons dijon mustard
- ¼ cup diced pickles or relish
- 2 tablespoons pickle juice
- 1 tablespoons white wine vinegar or lemon juice
- 3 tablespoons chopped chives
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F. Spread the cauliflower florets and onions on a baking sheet. Spray or drizzle with olive oil. Season all over with salt, pepper and the garlic powder.
- Roast the cauliflower for 20 to 25 minutes, until golden.
- Place the potatoes in a pot of salted cold water and bring it to a boil. Boil for 15 minutes, or until fork tender. Drain the potatoes and let them cool. Once cool, slice the potatoes in half.
- In a large bowl, combine the potatoes and cauliflower. Add the celery.
- In a small bowl, whisk together the mayonnaise, dijon, pickles, pickle juice and vinegar. Stir in the herbs. Add a pinch of salt and pepper and stir.
- Pour the dressing over the potato salad. Toss well until everything is coated. Taste and season more if needed.
- Serve immediately! You can also place this in the fridge for 30 to 60 minutes before serving. YUM.
Did you make this recipe?
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