It tastes so much like the real thing and you can hardly taste the cauliflower. It amazes me every single time I make it! Cauliflower is such an amazing vegetable. It makes a wonderful substitute for starchy side dishes. Mashed cauliflower, cauliflower rice, and cauliflower tots are all great examples. You might think that a potato salad made with cauliflower sounds suspicious. I thought so too until I actually tried it! But give this recipe a try and you’ll be amazed. The flavor and texture are so similar to the real thing. It’s true comfort food and just as satisfying as the original.
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty side dish. Scroll down to the recipe card for the exact measurements. Fresh cauliflower: I don’t recommend using frozen cauliflower in this recipe. Celery: Adds wonderful crunch and also some color to the salad. Red onions: Make sure to dice them - no one wants to bite into big chunks of raw onions. Dill pickles: Sour pickles are an acceptable alternative. Mayonnaise: I prefer avocado oil-based mayo, but any mayonnaise will work. Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty. Hard-boiled eggs: I prefer them fully cooked, so when using this guide for cooking hard-boiled eggs, I leave them in the hot water for 12-14 minutes.
Instructions
Making cauliflower potato salad is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to cook the cauliflower pieces in the microwave until tender-crisp and drain them. Next, transfer the cooked cauliflower to a large serving bowl. Stir in the celery, pickles, and onions. In a small bowl, mix together the mayonnaise, mustard, garlic, salt, and pepper. Add the creamy dressing to the cauliflower and mix to combine. Gently stir in the eggs. Serve immediately, or chill before serving.
Expert tip
This salad tastes great right after you’ve mixed it, so it’s fine to serve it immediately. But it tastes even better after the flavors have had a chance to meld. So if you can, cover it and refrigerate it for an hour or. Make sure to give it another stir before serving.
Frequently asked questions
Variations
Here are a few ideas for you for varying the basic recipe:
Use equal parts sour cream and mayonnaise in the dressing.Scallions or chives are a good alternative to red onions.Add ¼ cup of bacon bits.Make it spicy by adding ⅛ to ¼ teaspoon of cayenne pepper to the dressing.Add a smoky flavor and some additional color with ½ teaspoon of smoked paprika.Top the finished salad with chopped parsley or cilantro.
Serving suggestions
I serve this tasty salad with any dish that would go well with regular potato salad. A few of my favorites are:
Keto fried chickenAlmond flour chicken tendersGrilled chicken breastBaked ribs
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Give them a gentle stir before serving them. I don’t recommend freezing this salad.
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