Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Step 1: Steam or boil the cauliflower florets and potato cubes until tender but not mushy. Drain well and let cool completely.
- Step 2: In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth.
- Step 3: Add the cooled cauliflower and potatoes to the bowl with the dressing. Gently stir to coat.
- Step 4: Add the celery, red onion, and parsley to the bowl. Stir gently to combine all ingredients.
- Step 5: Season with salt and pepper to taste.
- Step 6: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftover cauliflower potato salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold; reheating is not recommended as it can affect the texture.
- Garnish with a sprinkle of smoked paprika before serving for an extra touch of flavor and visual appeal.
- For a creamier, more flavorful salad, try roasting the cauliflower and potatoes instead of steaming or boiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American