Honestly, this is not a “healthier alternative” to potato salad. It tasted very different, it isvery fresh, light and zesty! With that said, it will however pair beautifully with anything you would usually enjoy a traditional potato salad with. It would work really well with anything from the ocean too. It tastes like spring.

CAULIFLOWER AND SWEET POTATO SALAD

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Brunch, Lunch, Salad
Cuisine: Seasonal
Keyword: cauliflower, lemon, sugar snap peas, sweet potato
Servings: 4 people
Author: Tammy Montgomery

Ingredients

Vegetables

  • 4 sweet potatoes around 800g - cubed
  • 1 head cauliflower cut into florets, stem reserved
  • 1 punnet mange tout peas sliced lengthways
  • 1 red onion diced

Dressing

  • 200 ml plain, yoghurt
  • 150 g good quality mayonnaise
  • 2 tbls capers chopped
  • 1 handful mint leaves chopped
  • 2 lemons zest of 2 and juice of 1
  • 2 tbls strong mustard
  • salt and black pepper to taste

Pickle

  • 1/2 c rice wine vinegar or another good quality vinegar
  • 1 lemon juice
  • 1/4 c sugar
  • 2 tsp salt
  • 2 spring onions
  • 1 cauliflower stem sliced thinly

Instructions

Pickle

  • Combine rice wine vinegar, lemon juice, sugar & salt in a bowl. Submerge spring onion & cauliflower stem in the pickling liquid.
  • Set aside. *I like to put the pickling liquid and veggies in a zip lock bag, remove the air and seal.

Salad

  • Add the sweet potato cubes to a pot of boiling water. Boil until the cubes are just tender, check at 15 mins.
  • Boil the cauliflower florets until just tender, about 5 – 10 minutes. Set cauliflower and sweet potato aside at room temperature until needed.

Dressing

  • Combine the cream, mayonnaise, capers, mint, mustard and lemon zest in a bowl, gradually add freshly squeezed lemon juice, whilst whisking.

To Assemble

  • Toss the vegetables on a serving platter, drizzle with the dressing & top with the pickle. Taste and season accordingly. I added a few chilli flakes for colour and bite. Bon Appétit