The classic backyard barbecue potato salad gets an international makeover by adding curry powder and roasted cauliflower.
In a zip-seal bag, add the cauliflower and potatoes, salt, pepper, olive oil, and granulated garlic.
Seal and toss well, making sure everything is coated.
Pour out onto one half of a baking sheet in a single layer, lined with parchment.
Bake for 15 minutes, then turn and bake another 15 minutes.
Once roasted, place in a large bowl; set aside.
Add the diced celery, the diced eggs, fresh chives, dill pickle relish to the potatoes and cauliflower, mixing well.
In a separate bowl, combine the mayonnaise and Greek yogurt, stir well.
Stri in the curry power, sugar, salt, pepper, and paprika until combined.
Gently fold in the dressing to the potato and cauliflower mixture.