Cauliflower Potato Salad

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1 pound Russet potatoes

10 ounces cauliflower (about half a head)

Cauliflower potato salad dressing:

3 tablespoons olive oil

1 tablespoon mayonnaise

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons minced fresh dill


Boil those taters: Cover with water and put it on high heat. Cover that pot! Boil for about 10 minutes or until a thin skewer goes easily through. Drain. Set the hot potatoes on a cutting board to cool.

Steam the cauliflower: Put a steamer basket in a pot (use the same potato pot so you only have to wash it once at the end) with a half inch of water. Add cauliflower florets and cover. Steam about 3 minutes. You want them barely tender, not fully cooked. Turn off heat and uncover the pot.

Whisk all the dressing ingredients together in a big bowl.

Once the potatoes are cool enough to handle, peel and cut them into cubes. Add them and the steamed cauliflower to the dressing and toss gently to coat. Refrigerate for an hour or longer. This will keep in the fridge for 3 days.

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