Cauliflower potato salad the perfect summer side dish for your next cookout. You will never miss the potatoes in this salad.
Mike had gotten this recipe from an old friend of his years ago. The first time I made it I was a little skeptical about how it would turn out.
I had never thought of making a potato salad that didn’t have potatoes in it. When you think about it, it does seem odd to skip the potatoes in a potato salad. Doesn’t it.
But, you know it works. If you didn’t know that there was cauliflower in this recipe you would think you were eating actual potato salad. And the great thing is if you are watching your carbs, the cauliflower is a better choice.
- Don’t cut the pieces of cauliflower to big. You will want to cut the florets so that they are bite-size pieces.
- Don’t overcook the cauliflower. Cook just until fork tender. If it is overcooked you will lose some of the flavor and the nutrients.
- After the cauliflower is removed from the heat, rinse with cold water to stop the cooking process.
- Place the cauliflower in a colander and drain as much of the water as possible. Not draining thoroughly will cause you to have a runny salad.
- Cool the salad in the refrigerator before serving for a better taste.
- Make it the day you are going to serve it for the best flavor.
Steps for making Cauliflower Potato Salad
Cut the cauliflower into bite-size pieces. Rinse and add them to a saucepan. Add a couple of inches of water to the pan, add the salt and cook over medium heat.
Once the cauliflower is fork-tender remove from the heat and rinse with cold water to stop the cooking process. Place the cauliflower into a colander and let as much water drain as possible.
Cut the eggs, onion, and celery and set aside. Mix the mayonnaise, sugar, dill relish, mustard, and milk until well blended.
In a large bowl add the cauliflower, eggs, celery, and onion and mix well. Add the dressing mix until well blended. Season with salt and pepper to taste.
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- 1 medium to large head cauliflower
- 3 large hard- boiled eggs
- 2 stalks of celery finely chopped
- 1/4 cup onion finely chopped
- 1 cup mayonnaise Salad dressing can be used in place of the mayo
- 1 1/2 teaspoon sugar
- 1 tablespoon white vinegar
- 1 tablespoon dill relish
- 1 tablespoon yellow mustard
- 1 tablespoon milk
- salt and pepper to taste
- Cut the cauliflower into bite-sized pieces. Rinse the cauliflower and add to large saucepan add a couple of inches of water along with one teaspoon of salt and cauliflower.
- Boil the cauliflower until fork tender. Remove from the heat, drain the water, and rinse with cold water to stop the cooking process. Place the cauliflower in a colander and let as much of the water drain as possible.
- Cut the eggs, onions, and celery and set aside.
- Mix the salad dressing, sugar, vinegar, dill relish, mustard, and milk until well blended.
- In a large bowl add the cauliflower, eggs, celery, and onion and mix well. Add the dressing to the salad and mix until well blended. Season with salt and pepper to taste.
- Cut the cauliflower into bite-size pieces.
- Do not overcook the cauliflower, it should be fork-tender. Overcooking will cause the cauliflower to lose some of its flavor and nutrients.
- Rinse with cold water when it is done cooking to stop the cooking process.
- Make the salad the same day you are serving it.
- Store leftover in the refrigerator.
This recipe was originally published on June 29, 2015. It has been updated with new content and pictures on July 6, 2020.
I have to make this salad Dawn
because I love cauliflower!!
[email protected]'s Recipes
wow..this looks like a REAL potato salad! Delish!
[email protected] and Delicious
This salad sounds so good! I am definitely going to try it!
Thanks for sharing the recipe 🙂
[email protected] Riffs
I’ve heard of this and have been so meaning to make it. This looks wonderful — gotta give it a try. Thanks!
Tania| My Kitchen Stories
There is no end to the usefulness of cauliflower . Looks just fantastic.
Cindy (Vegetarian Mamma)
What a FUN idea! I have to make this, this weekend!
Michelle @ Vitamin Sunshine
Cauliflower is pretty amazing. I love it as a sub for mashed potatoes. The similarity really is shocking.
Pinning to my Cauliflower is Magical board 🙂
Wow..need to give this a try. Thanks for sharing.
I love everything about this! I make potato salad quite often, but never with cauliflower. I’m going to give this a try!
I’ve been looking for lower carb recipes, this is so perfect! I can’t wait to try it out!
Olivia @ Olivia's Cuisine
I am definitely intrigued! Need to try this ASAP!
What a great idea that is! I’m starting to do more stuff with caulifower as well and this is not just a good idea, it’ll surprise people as well. Thanks!!
I bet this is really good! I thought you were maybe mixing cauliflower in with the potatoes I can’t imagine anyone not liking it, unless they’re mayo haters!
John / Kitchen Riffs
Cauliflower makes the best “potato” salad! I love using it this way. Your version looks terrific — thanks.
This is such a great idea! I am a huge cauliflower fan 🙂
David @ Spiced
Interesting! Like you noted, I would be kinda skeptical about making a potato salad without any actual potato in it. However, I’m intrigued by this one! The cauliflower would definitely be a healthier alternative. Sounds quite tasty, Dawn.
Karen (Back Road Journal)
Dawn, I’ve pinned your salad to two of my boards and can’t wait to get this recipe a try.