Potato salad can often be a dish that is a complete hit or a total miss. Sometimes too bland, mushy, or just flat out BORING. This delicious cauliflower, potato, and arugula salad offsets any objection people may have in regards to potato salad. It has loads of flavor, is packed with vitamins, and a crunch with every bite you take! Make potato salad a star dish again!

This Cauliflower, Potato & Arugula Salad Recipe is:

  • a simple vegan recipe
  • incredibly flavorful
  • a great plant-based alternative

Cauliflower, Potato & Arugula Salad Recipe

Kristin Mataluni
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Lunch/Dinner
Servings 4 servings


  • 2 cups blanched cauliflower
  • 2 cups boiled potatoes peeled & cubed
  • 2 cups fresh arugula
  • 1/2 cup Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper


  • Boil the potatoes and blanch the cauliflower first.
  • Then rinse the vegetables with cold water, before draining them and then placing them in the refrigerator - covered - to chill for at least an hour. (You can also do this the night before).
  • To make the dressing: stir the Dijon, oil, vinegar, salt, pepper, and coriander together until the dressing is smooth.
  • In a large bowl toss the arugula, potatoes, cauliflower, and Dijon dressing together and serve immediately.
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