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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Wash the baby potatoes and cut them into bite-sized pieces. If the potatoes are particularly small, leave them whole.

Step 2

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.

Step 3

While the potatoes are cooking, prepare the cauliflower. Remove any leaves from the head of cauliflower and cut it into small florets.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Thinly slice the green onions and chop the fresh parsley.

Step 8

In a large mixing bowl, combine the cooled potatoes, roasted cauliflower, and dressing. Toss to coat all ingredients evenly.

Step 9

Add the sliced green onions and parsley to the salad, stirring gently to incorporate.

Step 10

Sprinkle the top of the salad with paprika for garnish before serving.

Step 11

Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Enjoy!

Nutrition Facts

Serving size	(1364.0g)

Amount per serving	% Daily Value*
Calories	1922.6

Total Fat 133.3g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 119.6mg	0%
Sodium 4910.9mg	0%
Total Carbohydrate 166.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 21.6g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 285.4mg	0%
Iron 8.7mg	0%
Potassium 4223.2mg	0%

*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.

Source of Calories

Fat: 60.9%

Protein: 5.4%

Carbs: 33.7%