Low-Carb Cauliflower Potato Salad
A light, tang-forward salad where roasted cauliflower and creamy potatoes mingle with crisp herbs and a mustard vinaigrette for a satisfying, healthy twist on classic potato salad.
Servings: 4 servings
Calories: 280kcal
Equipment
- Large roasting pan - for even browning of cauliflower
- Medium saucepan - for simmering potatoes
- Mixing bowl - to toss dressing and ingredients
- Sharp knife - for precise chopping
Ingredients
- 600 g 1.3 lb Yukon Gold potatoes, scrubbed and cut into 2.5 cm / 1 inch chunks
- 400 g 14 oz cauliflower florets, about 1 medium head
- 60 ml 4 tbsp extra virgin olive oil
- 80 g 1/2 cup Greek yogurt
- 30 ml 2 tbsp Dijon mustard
- 30 ml 2 tbsp apple cider vinegar
- 2 tbsp 30 ml chopped fresh parsley
- 2 tbsp 30 ml chopped chives
- 1 tsp 5 g sea salt
- 1/2 tsp 2 g freshly ground black pepper
- 25 g 1/4 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 220 C / 425 F. Toss cauliflower florets with 1 tbsp olive oil and a pinch of salt. Roast on a sheet pan until edges develop golden-brown flecks, about 15 minutes. You want a nutty aroma and slight crispness.
- While cauliflower roasts, place potato chunks in a saucepan and cover with cold water. Add 1 tsp salt and bring to a gentle simmer. Cook until potatoes are tender when pierced with a knife, about 10-12 minutes. Drain and let steam-dry for 2 minutes to remove excess moisture.
- Whisk together Greek yogurt, Dijon mustard, apple cider vinegar, remaining 2 tbsp olive oil, salt and pepper in a bowl until smooth. Taste for balance - the dressing should be tangy with a silky finish.
- Toss warm potatoes with half the dressing so they absorb flavor. The warmth helps the dressing penetrate the starch, giving a creamy mouthfeel without excess mayo.
- Add roasted cauliflower to the potatoes and gently fold to combine. The contrast between soft potato and slightly crisp cauliflower is key to the texture profile of your cauliflower potato mix.
- Fold in chopped parsley and chives, reserving a little for garnish. Scatter toasted pumpkin seeds on top for crunch and browned, nutty notes.
- Chill for at least 30 minutes to let flavors meld, or serve slightly warm. The aromatics will smell herbaceous and the dressing will coat each bite evenly.
Notes
- Make-ahead: Salad benefits from an hour in the fridge so flavors marry; hold seeds until serving.
- Potato choice: Yukon Golds offer creaminess and thin skins, resisting disintegration.
- Roast higher: High heat gives cauliflower Maillard notes without drying it out.