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–+ servings
Mediterranean potato cauliflower salad served in a rustic bowl near a sunny window.

Potato Cauliflower Salad (Mediterranean Diet Delicious)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 1 small cauliflower head about 1 lb (450 g) – cut into bite-size florets
  • 1 pound (450 g) potatoes Yukon Gold or other waxy potatoes
  • ⅓ cup (40 g) sun-dried tomatoes oil-packed – drained from the oil and chopped
  • ½ cup (50 g) walnuts roughly chopped
  • ½ cup (60 g) olives Kalamata or Castelvetrano – pitted
  • 1 - 2 green onions thinly sliced
  • ¼ cup (1 handful) fresh parsley chopped

Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest grated
  • 1 clove garlic grated
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  • Cook the potatoes: Place 1 pound potatoes in a large pot and cover with cold water.
    Bring to a boil, add a generous pinch of salt, then simmer for 15 to 25 minutes, or until fork-tender.
    Drain, let cool for a few minutes, then cut into bite-size chunks. Leave the skins on or peel them if you prefer.
    Step 1 Potatoes boiling in a large pot until fork-tender.
  • Cook the cauliflower: Cut 1 small cauliflower head into small florets.
    Place in a microwave-safe bowl with a splash of water. Cover and microwave for 4 to 5 minutes, until tender but still slightly firm.
    Drain well and let cool slightly.
    Step 2 Cauliflower florets in a glass bowl ready for quick microwave cooking.
  • Make the dressing: In a large serving bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 clove garlic, 2 teaspoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
    Step 3 Lemon Dijon dressing being whisked until smooth in a serving bowl.
  • Assemble the salad: Add the potatoes, cauliflower, ½ cup walnuts, ⅓ cup sun-dried tomatoes (chopped), ½ cup olives, 1 - 2 green onions (thinly sliced), and ¼ cup fresh parsley (chopped) to the bowl with the dressing.
    Toss gently to coat. Let the salad sit for 10 minutes before serving.
    Serve slightly warm, at room temperature, or chilled.
    Step 4 Tossed potatoes, cauliflower, olives, walnuts, and herbs with the dressing.
Substitutions
  • Cauliflower → Broccoli florets or Romanesco.
  • Potatoes → Red potatoes or baby potatoes.
  • Sun-dried tomatoes → Roasted red peppers, marinated artichokes, or cherry tomatoes.
  • Olives → Capers, chopped pickles, or pepperoncini.
  • Walnuts → Almonds, pine nuts, pistachios, cashews, or sunflower seeds.
  • Green onions → Chives, shallots, or finely diced celery.
  • Parsley → Basil, dill, mint, or cilantro.
  • Extra virgin olive oil → Avocado oil.
  • Vinegar and lemon → Use all lemon juice or all vinegar.
  • Garlic → Garlic-infused oil, chives, or a little extra lemon zest.
  • Dijon mustard → Whole-grain mustard or honey mustard.
  • Salt and pepper → Adjust to taste before serving.
 
Tips
  • Keep the cauliflower firm: Tender with a little bite is best.
  • Start potatoes in cold water: They cook more evenly.
  • Dress warm potatoes: They soak up more flavor.
  • Toast the walnuts: A few minutes adds crunch and nuttiness.
  • Use good olives: They make a big difference here.
  • Let it rest: Give the salad 10 minutes before serving.
  • Taste before serving: Add more salt or lemon if needed.
  • Serve at room temperature: The Mediterranean flavors shine.
  • For mixed diets: Serve with grilled chicken, salmon, tuna, eggs, or chickpeas on the side.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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