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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Cut the cauliflower into small, bite-sized florets and place them on the prepared baking sheet.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Dice the celery stalks and finely chop the red onion. Stir them into the dressing along with the chopped parsley.

Step 7

Once the roasted cauliflower has cooled slightly, add it to the bowl with the dressing and toss until evenly coated.

Step 8

Carefully fold in the chopped hard-boiled eggs and sprinkle with paprika for garnish.

Step 9

Serve immediately at room temperature or chill in the refrigerator for 1-2 hours before serving. Enjoy!

Nutrition Facts

Serving size	923.2 grams (923.2g)

Amount per serving	% Daily Value*
Calories	378

Total Fat 14.50g	19%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 2.10g
Cholesterol 411mg	137%
Sodium 3937mg	171%
Total Carbohydrate 43.60g	16%
Dietary Fiber 17.50g	63%
Total Sugars 16.20g
Protein 28.60g	57%

Vitamin D 100IU	500%
Calcium 240mg	18%
Iron 6mg	32%
Potassium 2664mg	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.

Source of Calories

Fat: 31.1%

Protein: 27.3%

Carbs: 41.6%