Roasted Cauliflower and Potato Salad with Tarragon Tahini

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

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

These spuds are roasted and tossed with an herby mayo-free dressing to keeps things light and bright. Crispy cauliflower adds texture and nuttiness, plus a fair amount of fiber.

Arugula amps up the freshness with its peppery edge, ensuring a balanced bite from start to finish.

Enjoy this salad as a light lunch, or as a side dish to accompany any protein. For example, grilled chicken or fish, veggie burgers, or anything hot off the grill.

I also love tossing in some soft-boiled eggs for an extra hit of protein.

How to Make Cauliflower Potato Salad

Fresh tarragon infuses this picnic-perfect salad with lovely anise notes and a bittersweet punch.

If you’re making the salad ahead, wait to toss in the arugula right before serving (the delicate leaves wilt quickly).

The Ingredients

• Potatoes: Look for baby potatoes are similar in size to ensure even cooking. You’ll want to slice them into quarters (or smaller if they’re on the larger size). 
• Cauliflower: You need small head of cauliflower, which should amount to 6 cups of florets. Alternatively, look for bags of precut florets.
• Tahini: In this no mayo potato salad, tahini is responsible for all the creamy character. My go-to brand is Soom, which adds nutty depth and richness to the dressing. If you try any Soom products, use code dishingouthealth at checkout to save 10% on all orders!
• Spices: A mix of cumin and coriander add earthy undertones to the dressing. 
• Tarragon: If you’re not familiar with the flavor of tarragon, it’s definitely an herb worth getting to know. It can give life to simple salads and dips, and infuse dressings with sweet notes of anise.
• Lemon: For brightness and acidity, fresh lemon juice rounds out the creamy tahini dressing. 
• Sugar: A pinch of sugar cuts through the bitterness of the dressing, helping to balance each bite. 
• Arugula: For extra crunch and a peppery bite, stir in arugula right before serving. 

Step-by-Step Instructions

Step 1: Season and Roast Cauliflower and Potatoes

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

• *Note: if there is any overlap, divide the potatoes and cauliflower between two baking sheets.

Roast for 30 to 38 minutes, tossing once halfway through, until tender and lightly charred.

Step 2: Prepare Tarragon-Tahini Dressing

Combine tahini, lemon juice, tarragon, sugar, garlic, remaining 1/4 tsp. salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.

Step 3: Assemble Cauliflower Potato Salad

Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing.

What to Serve with Cauliflower Potato Salad

• Burgers: Beef, turkey, salmon burgers, or my grillable Chipotle Black Bean Burgers. 
• Kebabs: Shrimp, chicken, or Chili-Lime Tofu Skewers.
• Sandwiches: Try these veggie sammies or Smoky Salmon Sliders.
• Soup: Double down on the Mediterranean goodness by serving this Lemony Greek Chickpea Soup on the side. 

Make-Ahead and Storage Tips

• Make-Ahead: Prepare the Tarragon-Tahini Dressing up to 3 days in advance. Refrigerate in an airtight jar or container.
• Store: Refrigerate leftover potato salad for 2 days. The arugula will wilt, and the potatoes will soak up a fair amount of the dressing. I like to toss in some fresh arugula and a good drizzle of olive oil right before eating. 

Other No Mayo Potato Salad Recipes to Try:

Pesto Potato Salad

Crispy Potato and Peach Salad with Scallion Dressing

Roasted Beet and Potato Salad

This salad is dreamy, creamy, and everything your classic potato salad aspires to be.

If you give it a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

Roasted Cauliflower and Potato Salad with Tarragon Tahini

Roasted cauliflower and potato salad with tarragon tahini and arugula: A vibrant, herbaceous side dish or entree for all of your weeknight (or weekend!) salad needs.

5 from 4 votes

Print Pin Rate

Course: Salad/Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 5 servings

Calories: 235kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large rimmed baking sheet
• ▢
  Mixing bowls

Ingredients

• ▢ 1 small head cauliflower, cut into florets (about 6 cups)
• ▢ 1.5 lbs baby potatoes, quartered (no need to peel)
• ▢ 3 Tbsp. extra-virgin olive oil
• ▢ 3/4 tsp. kosher salt
• ▢ 3/4 tsp. ground coriander
• ▢ 1/2 tsp. ground cumin
• ▢ 1/2 tsp. cracked black pepper
• ▢ 2 handfuls arugula

Tarragon-Tahini Dressing

• ▢ 3 Tbsp. tahini, well-stirred
• ▢ 2 Tbsp. fresh lemon juice
• ▢ 1 Tbsp. finely chopped fresh tarragon
• ▢ 1 tsp. minced garlic
• ▢ 1/2 tsp. granulated sugar
• ▢ 1/4 tsp. each kosher salt and black pepper
• ▢ 2 Tbsp. water

Instructions

• Roast Veggies:

  Preheat oven to 425ºF.

  Place potatoes and cauliflower on a large rimmed baking sheet. *Note: if there is 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 well to evenly distribute spices.

  Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly charred.
• Prepare Tarragon-Tahini Dressing:

  In a small bowl, combine tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.
• Assemble Salad:

  Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing and extra cracked black pepper. Serve immediately.

Notes

• Make-Ahead: Prepare the Tarragon-Tahini Dressing up to 3 days ahead. Refrigerate in an airtight jar or container.
• Store: Refrigerate leftover potato salad for 2 days. The arugula will wilt, and the potatoes will soak up a fair amount of the dressing. I like to toss in some fresh arugula and a good drizzle of olive oil right before eating. 

Nutrition

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

Tried this Recipe? Tag me on Instagram!Mention @dishingouthealth or tag #dishingouthealth!