Roasted Cauliflower and Potato Salad with Tarragon Tahini

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Cauliflower potato salad in a serving bowl tossed with tahini dressing


Roasted Cauliflower and Potato Salad with Tarragon-Tahini Dressing and Arugula. A veggie-filled, no mayo potato salad excellent for cookouts, potlucks, or a lightweight lunch.

It’s time to hit the reset button on traditional potato salad.

These spuds are roasted and tossed with an herby mayo-free dressing to retains issues gentle and vivid. Crispy cauliflower provides texture and nuttiness, plus a good quantity of fiber.

Arugula amps up the freshness with its peppery edge, making certain a balanced chunk from begin to end.

Get pleasure from this salad as a gentle lunch, or as a aspect dish to accompany any protein. For instance, grilled rooster or fish, veggie burgers, or something scorching off the grill.

I additionally love tossing in some soft-boiled eggs for an additional hit of protein.

Tips on how to Make Cauliflower Potato Salad

Recent tarragon infuses this picnic-perfect salad with pretty anise notes and a bittersweet punch.

In case you’re making the salad forward, wait to toss within the arugula proper earlier than serving (the fragile leaves wilt shortly).

The ElementsRecipe ingredients in separate bowls on a grey board with labels

  • Potatoes: Search for child potatoes are related in measurement to make sure even cooking. You’ll need to slice them into quarters (or smaller in the event that they’re on the bigger measurement). 
  • Cauliflower: You want small head of cauliflower, which ought to quantity to 6 cups of florets. Alternatively, search for baggage of precut florets.
  • Tahini: On this no mayo potato salad, tahini is answerable for all of the creamy character. My go-to model is Soom, which provides nutty depth and richness to the dressing. In case you attempt any Soom merchandise, use code dishingouthealth at checkout to avoid wasting 10% on all orders!
  • Spices: A mixture of cumin and coriander add earthy undertones to the dressing. 
  • Tarragon: In case you’re not aware of the flavour of tarragon, it’s undoubtedly an herb price attending to know. It can provide life to easy salads and dips, and infuse dressings with candy notes of anise.
  • Lemon: For brightness and acidity, recent lemon juice rounds out the creamy tahini dressing. 
  • Sugar: A pinch of sugar cuts by way of the bitterness of the dressing, serving to to steadiness every chunk. 
  • Arugula: For further crunch and a peppery chunk, stir in arugula proper earlier than serving. 

Step-by-Step Directions

Step 1: Season and Roast Cauliflower and Potatoes

Place potatoes and cauliflower on a big baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; toss nicely to evenly distribute spices.

  • *Word: if there may be any overlap, divide the potatoes and cauliflower between two baking sheets.

Roast for 30 to 38 minutes, tossing as soon as midway by way of, till tender and calmly charred.Potatoes and cauliflower florets roasted on a baking sheet

Step 2: Put together Tarragon-Tahini Dressing

Mix tahini, lemon juice, tarragon, sugar, garlic, remaining 1/4 tsp. salt and black pepper; stir to mix. Whisk in 2 Tbsp. water to barely skinny out dressing.Tarragon-tahini dressing in a white bowl

Step 3: Assemble Cauliflower Potato Salad

Prepare cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to mix. Stir in arugula, and end with remaining dressing. Cauliflower potato salad with arugula and tahini dressing in a wooden serving bowl

What to Serve with Cauliflower Potato Salad

Make-Forward and Storage Suggestions

  • Make-Forward: Put together the Tarragon-Tahini Dressing as much as 3 days upfront. Refrigerate in an hermetic jar or container.
  • Retailer: Refrigerate leftover potato salad for 2 days. The arugula will wilt, and the potatoes will take in a good quantity of the dressing. I wish to toss in some recent arugula and a very good drizzle of olive oil proper earlier than consuming. 

Different No Mayo Potato Salad Recipes to Strive:

Pesto Potato Salad

Crispy Potato and Peach Salad with Scallion Dressing

Roasted Beet and Potato SaladRoasted cauliflower, potatoes, arugula, and tahini dressing being mixed in a bowl

This salad is dreamy, creamy, and all the pieces your traditional potato salad aspires to be.

In case you give it a attempt, remember to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Lastly, observe alongside on Facebook and Pinterest for the newest recipe updates!

Roasted Cauliflower and Potato Salad with Tarragon-Tahini Dressing

Roasted Cauliflower and Potato Salad with Tarragon Tahini

Roasted cauliflower and potato salad with tarragon tahini and arugula: A vibrant, herbaceous aspect dish or entree for your entire weeknight (or weekend!) salad wants.

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Course: Salad/Facet Dish

Delicacies: American

Food regimen: Gluten Free, Vegan

Prep Time: 15 minutes

Prepare dinner Time: 35 minutes

Whole Time: 50 minutes

Servings: 5 servings

Energy: 235kcal

Creator: Jamie Vespa MS, RD

Directions

  • Roast Veggies:Preheat oven to 425ºF.Place potatoes and cauliflower on a big rimmed baking sheet. *Word: if there may be any overlap or veggies are too crowded, divide between two baking sheets.Drizzle with olive oil and sprinkle with salt, coriander, cumin, and black pepper; toss nicely to evenly distribute spices.Roast for 30 to 40 minutes, tossing as soon as midway by way of, till tender and calmly charred.
  • Put together Tarragon-Tahini Dressing:In a small bowl, mix tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to mix. Whisk in 2 Tbsp. water to barely skinny out dressing.
  • Assemble Salad:Prepare cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to mix. Stir in arugula, and end with remaining dressing and additional cracked black pepper. Serve instantly.

Notes

  • Make-Forward: Put together the Tarragon-Tahini Dressing as much as 3 days forward. Refrigerate in an hermetic jar or container.
  • Retailer: Refrigerate leftover potato salad for 2 days. The arugula will wilt, and the potatoes will take in a good quantity of the dressing. I wish to toss in some recent arugula and a very good drizzle of olive oil proper earlier than consuming. 

Vitamin

Serving: 1cup | Energy: 235kcal | Carbohydrates: 29g | Protein: 6g | Fats: 12g | Saturated Fats: 1g | Sodium: 525mg | Fiber: 6g | Sugar: 4g

 

 

 

 



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