Better Than Potato Salad
Elevate your picnic game with "Better Than Potato Salad," a vibrant and flavorful twist on the classic side dish that’s lighter, healthier, and entirely irresistible. This recipe swaps out starchy potatoes for roasted cauliflower florets, delivering a smoky, caramelized crunch that pairs beautifully with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Crisp celery, zesty red onion, and fresh parsley add bursts of freshness, while hard-boiled eggs bring a rich, hearty touch. Finished with a dusting of paprika, this low-carb cauliflower salad is perfect for barbecues, potlucks, or as a versatile lunch option. Easy to make and bursting with bold flavors, this dish will quickly become a summer favorite. Serve it chilled or at room temperature for a refreshing, crowd-pleasing treat!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 Celery stalks
- 0.25 large, finely diced Red onion
- 2 tablespoons, chopped Fresh parsley
- 2 large, chopped Hard-boiled eggs
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the cauliflower into small, bite-sized florets and place them on the prepared baking sheet.
Drizzle the cauliflower florets with olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until it’s golden brown and tender. Remove and allow to cool slightly.
While the cauliflower is roasting, make the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Dice the celery stalks and finely chop the red onion. Stir them into the dressing along with the chopped parsley.
Once the roasted cauliflower has cooled slightly, add it to the bowl with the dressing and toss until evenly coated.
Carefully fold in the chopped hard-boiled eggs and sprinkle with paprika for garnish.
Serve immediately at room temperature or chill in the refrigerator for 1-2 hours before serving. Enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 16.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
