Directions
- Cook the potatoes: Place diced potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, until tender but still firm. Drain and let cool slightly.
- Steam the cauliflower: While potatoes cook, steam cauliflower florets for 4–5 minutes until tender-crisp. Drain and set aside to cool.
- Prepare the vegetables: Dice celery, onion, and red bell pepper, and chop the eggs and parsley if using.
- Make the dressing: In a medium bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Combine ingredients: In a large mixing bowl, gently fold together potatoes, cauliflower, celery, onion, bell pepper, and eggs. Pour the dressing over the salad and toss lightly to coat evenly.
- Chill: Cover the salad and refrigerate for at least 1 hour to let flavors meld. This step enhances the taste and texture.
- Garnish and serve: Before serving, sprinkle chopped parsley over the top for a fresh, vibrant touch.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Dressing Swap: Use a light vinaigrette instead of Greek yogurt for a tangier, oil-based version.
- Vegetable Boost: Add peas, corn, or diced carrots for extra color and nutrition.
- Vegan Option: Substitute Greek yogurt with vegan mayonnaise and skip the eggs.
- Flavor Enhancer: Add a teaspoon of smoked paprika or a pinch of curry powder for subtle depth.
Serving Suggestions
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