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Cauliflower potato salad in a wooden bowl with fresh herbs

Cozy Cauliflower Potato Salad

This cauliflower potato salad combines roasted cauliflower with tender potatoes in a creamy, tangy dressing—perfect for picnics, potlucks, or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium head cauliflower cut into bite-sized florets
  • 1.5 pounds Yukon Gold potatoes cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Toss cauliflower florets and potato cubes with olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the baking sheets.
  3. Roast for 20-25 minutes, until vegetables are tender and lightly browned. Let cool slightly.
  4. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and remaining 1/2 teaspoon salt.
  5. Add roasted cauliflower, potatoes, red onion, dill, and parsley to the bowl. Gently toss to coat everything in the dressing.
  6. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.