Description
Cauliflower potato salad brings classic picnic flavors into a lighter, healthier dish perfect for summer gatherings. Mediterranean herbs and crisp vegetables combine with tangy dressing, creating a refreshing side that delights hungry guests.
Ingredients
Scale
- 8 cups (1.9 liters / ½ gallon) cauliflower florets or 2 inch pieces (from 1 large or 2 medium heads, approx. 2.5–3 lbs)
- 2 hard-boiled eggs, diced
- ½ cup (120 ml / 4 fl oz) mayonnaise
- 2 tbsps (30 ml / 1 fl oz) Dijon mustard
- 2 tbsps (30 g) red onions, finely chopped
- 2 tbsps (30 g) dill pickles, chopped
- 2 tbsps (30 g) celery, finely chopped
- 1 tbsp (15 g) dill, chopped (optional but recommended)
- ½ tsp (2.5 ml / ½ fl oz) apple cider vinegar
- ½ tsp (2.5 g) salt (plus more to taste)
- black pepper (to taste)
Instructions
- Preparation: Steam or roast cauliflower florets until tender yet maintaining a slight textural resistance. Thoroughly drain to eliminate excess moisture, preventing potential salad sogginess.
- Cooling Phase: Allow cooked cauliflower to reach ambient temperature in a generously sized mixing vessel, approximately 10-15 minutes.
- Dressing Creation: Vigorously blend apple cider vinegar, Dijon mustard, mayonnaise, salt, and black pepper until achieving a silky, homogeneous consistency.
- Coating Technique: Delicately incorporate dressing into cauliflower, ensuring uniform coverage without compromising the vegetable’s structural integrity.
- Ingredient Integration: Introduce finely diced red onions, chopped dill pickles, crumbled hard-boiled eggs, diced celery, and freshly minced dill. Distribute components evenly throughout the mixture.
- Flavor Development: Refrigerate the assembled salad for 2-3 hours, allowing ingredients to harmonize and develop a complex, nuanced flavor profile.
- Serving Presentation: Extract from refrigeration, gently redistribute ingredients, and serve thoroughly chilled as an elegant side dish or light culinary offering.
Notes
- Drain Thoroughly: Remove excess moisture completely to prevent soggy, watery cauliflower that can ruin the salad’s texture and taste.
- Cool Strategically: Let cauliflower reach room temperature before mixing to help dressing adhere better and prevent ingredient breakdown.
- Dress Gently: Fold dressing carefully to maintain cauliflower’s delicate structure and prevent mushing or breaking of florets.
- Marinate Patiently: Refrigerate for 2-3 hours to allow flavors to blend and develop a rich, harmonious taste profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 150
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg