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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
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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Loved it, keep the recipes coming!
Love the idea of this. I made more dressing and added red onion to add a bit more flavor.
OMG 🤤 Such a low effort dish with a high payout on flavour!!! Incredible!
Do you think this serves 6 as a side dish or as a main? Not sure if I need to double for 8 adults if only serving as a side.
Hi Ashley – 6 as a side dish! I think you could probably get away with a single batch as long as there are other side dishes in the mix.
This salad was so amazing! I love dressing made with tahini. I didn’t have arugula & used romaine instead. Delish! 😌
Jamie provides me healthier options for the food I love. Potato salad is life and now that it’s healthy, I can eat it all the time.
This is delicious, I always sub sweet potatoes when recipes call for potatoes, and they are delicious in this combination. It is great to take for lunch and keeps well for several days.
This was great; lighter compared to most potato salads. I like the peppery arugula. All the flavors blended well.
Had this tonight with grilled fish, absolutely delicious!
Such a fab pairing! So glad you enjoyed it.
Ingredient list is missing arugula, FYI. This dish was DELISH!!
Ah good catch, Fallon! Thank you so much!