Cauliflower and Potato Salad

This chilled salad pairs tender potatoes with lightly cooked cauliflower, crisp celery, and a tangy yogurt-mustard dressing. Keeping the vegetables in distinct pieces gives the bowl more texture than a fully mashed potato salad, while a short rest lets the savory dressing reach every bite.

Recipe details

• Yield: 6 side-dish servings
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 30 minutes
• Total time: 1 hour 5 minutes

Equipment

• Large saucepan with lid
• Colander
• Large mixing bowl and small bowl
• Whisk, cutting board, and chef’s knife

Ingredients

• 1 pound (450 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 4 cups (400 g) cauliflower florets, cut into bite-size pieces
• 1/2 cup (75 g) finely diced celery
• 1/3 cup (50 g) finely diced red onion
• 2 tablespoons chopped fresh dill
• 2 large eggs
• 3/4 cup (180 g) plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt, plus more for the cooking water
• 1/4 teaspoon ground black pepper

Method

1. Place the potatoes in the saucepan and cover them with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, reduce to a steady simmer, and cook for 6 minutes.
2. Add the cauliflower to the same pan. Simmer for another 5 to 7 minutes, until the potatoes are easily pierced with a knife and the cauliflower is tender but not falling apart. Drain thoroughly, spread the vegetables in the colander, and cool for 10 minutes.
3. Meanwhile, put the eggs in a small saucepan, cover with water, and bring to a boil. Cover, remove from the heat, and let stand for 12 minutes. Transfer to cold water. Peel and chop once cool. The whites and yolks should be completely firm.
4. Whisk the yogurt, mayonnaise, mustard, vinegar, garlic powder, salt, and pepper in the large bowl until smooth.
5. Add the cooled potatoes, cauliflower, celery, onion, dill, and chopped eggs. Fold gently so the dressing coats the vegetables without crushing them. Taste and adjust salt or vinegar if needed.
6. Cover and refrigerate for at least 30 minutes. Stir once before serving, and keep the salad chilled until it reaches the table.

Helpful notes

Cutting the potato and cauliflower to similar sizes helps them cook evenly. If the cauliflower becomes tender before the potatoes, lift it out with a slotted spoon and let the potatoes finish. Drain both vegetables well: trapped water thins the dressing and dulls its flavor. Add the dressing only after the vegetables stop steaming, since excess heat can make yogurt separate.

For a softer dressing, replace the red onion with sliced scallions. Parsley can stand in for dill, and white wine vinegar works in place of cider vinegar. For an egg-free version, omit the eggs and add another 1/2 cup of cauliflower. For a mayonnaise-free salad, use an additional 2 tablespoons of Greek yogurt; the result will taste slightly tangier.

Serve alongside grilled chicken, baked fish, or sandwiches. Refrigerate leftovers in a covered container within 2 hours of serving and use within 3 days. Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is not recommended because the vegetables and yogurt dressing become watery after thawing.