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Cauliflower Potato Salad

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A light and refreshing cauliflower potato salad with a zesty olive oil dressing, combining tender vegetables, sun-dried tomatoes, and olives for a flavorful, wholesome dish without mayonnaise.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 3 servings
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1 medium cauliflower, cut into small florets
  • 2 medium potatoes, peeled and cut into bite-sized pieces
  • 100 g sun-dried tomatoes, chopped
  • 100 g mixed olives, halved
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon chilli flakes
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Boil the potatoes in salted water until fork-tender, then drain and let cool completely before cutting into bite-sized pieces.
  2. Cook the cauliflower florets in salted boiling water until just tender but still slightly firm, then drain and cool.
  3. In a bowl, whisk together olive oil, minced garlic, chilli flakes, lemon juice, vinegar, and parsley to prepare the dressing.
  4. In a large bowl, combine cooled potatoes, cauliflower, sun-dried tomatoes, and olives.
  5. Season with salt and black pepper.
  6. Pour the dressing over the salad and gently toss to coat evenly.
  7. Cover and refrigerate for at least 2 hours before serving for best flavor.

Notes

  • Chilling enhances the flavor significantly.
  • Do not overcook cauliflower to avoid mushy texture.
  • Can be made a day in advance.
  • Add chickpeas or grilled chicken for extra protein.
  • Adjust lemon and vinegar for desired tanginess.

Nutrition

Find it online: https://savorymomskitchen.com/cauliflower-potato-salad/