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Cauliflower Potato Salad

A vegetable mayo-free salad that’s both healthy and delicious! Perfect as a side dish or a light yet flavorful meal. (Low-carb & gluten-free)

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Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins
Servings 3
Best Season Suitable throughout the year
Ingredients
    Salad:
  • 1 Medium Cauliflower
  • 2 Medium Potatoes
  • 100g/3.5oz Sun-Dried Tomatoes, chopped
  • 100g/3.5oz Mixed Olives, sliced in half
  • Salt & Pepper to taste
    • Dressing:
  • ½ Cup Olive Oil
  • 3 Cloves Garlic, minced
  • ½ Tsp Chilli Flakes
  • 1 Lemon, juiced
  • 1 Tbsp White Wine Vinegar
  • 2 Tbsp Chopped Fresh Parsley
  • In a bowl, mix all ingredients together.
Method
  1. Cook the potatoes in salted boiling water. Drain and leave to cool. Once cooled, peel potatoes and cut into bite-sized pieces.
  2. Cut the cauliflower into small florets. Cook in salted boiling water. Drain and leave to cool.
  3. In a large bowl, add the cauliflower florets, potatoes, sun-dried tomatoes and olives. Season with salt and pepper to taste.
  4. Pour over the dressing and mix well together. Cover with clingfilm and let marinate for a few hours in the fridge.
  5. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/cauliflower-potato-salad/