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.


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



  • 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


  • 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


  • 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



  • 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.


  • 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.


  • 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