How to Make Cauliflower Potato Salad

Bring a large pot of salted water to a boil.

Add the diced potatoes and cook for about 10 minutes until tender. Remove the potatoes and set aside.

In the same pot, add the cauliflower florets and cook for about 5 minutes until tender but still crisp. Drain and let cool.

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Mix well.

Add the cooled potatoes and cauliflower to the bowl and gently fold to combine with the dressing.

Stir in the chopped green onions and parsley.

Taste and adjust seasoning if necessary.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve chilled as a side dish.

Spice Level:

Dietary