Roasted Cauliflower Potato Salad with Major Herbs
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!
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.
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