Gluten Free Potato Salad with Cauliflower
Elevate your summer gatherings with this vibrant Gluten-Free Potato Salad with Cauliflower, a wholesome twist on a classic favorite! Baby potatoes and golden, oven-roasted cauliflower florets come together in a creamy, tangy dressing made with mayonnaise, Greek yogurt, Dijon mustard, and a hint of honey for balanced sweetness. Fresh green onions and parsley lend brightness, while a sprinkle of paprika adds a dash of smoky flair. Perfect as a side dish for picnics, barbecues, or meal prep, this salad is naturally gluten-free and bursting with flavor and texture. Ready in under an hour, it’s the ultimate crowd-pleaser that satisfies every palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams Baby potatoes
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 120 grams Mayonnaise
- 60 grams Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Honey
- 3 stalks Green onions
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Paprika
Instructions
Wash the baby potatoes and cut them into bite-sized pieces. If the potatoes are particularly small, leave them whole.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until fork-tender. Drain and let them cool to room temperature.
While the potatoes are cooking, prepare the cauliflower. Remove any leaves from the head of cauliflower and cut it into small florets.
Preheat the oven to 200°C (400°F). In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper.
Spread the seasoned cauliflower on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, stirring halfway through, until golden-brown and slightly crispy. Let the cauliflower cool slightly.
In a small bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, 0.5 teaspoon of salt, and 0.5 teaspoon of ground black pepper.
Thinly slice the green onions and chop the fresh parsley.
In a large mixing bowl, combine the cooled potatoes, roasted cauliflower, and dressing. Toss to coat all ingredients evenly.
Add the sliced green onions and parsley to the salad, stirring gently to incorporate.
Sprinkle the top of the salad with paprika for garnish before serving.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4911 mg | 214% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4223 mg | 90% | |
*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.
