Ingredients
- Cauliflower florets, 1 large head
- Potatoes, 1.5 lbs, diced
- Mayonnaise, 1 cup
- Celery, 2 stalks, diced
- Red onion, 1/4 cup, finely chopped
- Dijon mustard, 2 tablespoons
- Apple cider vinegar, 1 tablespoon
- Fresh parsley, 1/4 cup, chopped
Instructions
- Step 1: Steam or boil the cauliflower florets until tender-crisp (about 5-7 minutes). Drain well and let cool slightly.
- Step 2: Boil the diced potatoes until tender (about 10-15 minutes). Drain well and let cool completely.
- Step 3: In a large bowl, combine the cooled cauliflower and potatoes, diced celery, and red onion.
- Step 4: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Step 5: Pour the dressing over the cauliflower and potato mixture. Gently stir to combine, being careful not to mash the vegetables.
- Step 6: Stir in the chopped fresh parsley. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but be aware the dressing may loosen slightly over time.
- This salad is best served cold, so reheating isn't recommended; enjoy it straight from the fridge for optimal flavor and texture.
- Garnish with a sprinkle of extra fresh parsley and a dash of paprika for a pop of color and enhanced presentation.
- To prevent a mushy salad, be sure to cool the potatoes and cauliflower completely before mixing with the mayonnaise-based dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American