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vegan cauliflower potato salad on black plate on grey background

Vegan Potato and Cauliflower Salad

This vegan salad of potatoes and cauliflower is probably the best thing you’ve ever eaten. Even better, no one will be able to know it’s vegan.
5 from 2 votes
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Course: Salad
Cuisine: American
Keyword: vegan potato and cauliflower salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10 servings
Calories: 115kcal

Equipment

Ingredients

  • 2 pounds potato (6 medium), cut into bite-sized chunks
  • 1/2 cauliflower chopped into bite-sized florets
  • 1 teaspoon sea salt
  • 1/4 cup red onion finely chopped
  • 2 stalks celery chopped
  • 1/4 cup vegan mayo
  • paprika and parsley leaves, for garnish

Instructions

  • Place potato in a saucepan with water and salt on medium-high heat and bring to a boil.
  • Reduce to simmer for 10 minutes or until tender.
  • Halfway add cauliflower florets to boiling potato and cook until tender. Should take 5 minutes.
  • Remove from heat and drain with a colander.
  • Transfer potato and cauliflower to a large mixing bowl. Allow to cool.
  • Add onion and celery.
  • Gentle fold in mayo and season with salt to taste.
  • Cover and refrigerate for a couple of hours.
  • Sprinkle with paprika and parsley before serving.

Nutrition

Calories: 115kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 279mg | Potassium: 476mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 32mg | Calcium: 19mg | Iron: 1mg