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Cauliflower Potato Salad

July 6, 2020 By Dawn 17 Comments

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Cauliflower potato salad the perfect summer side dish for your next cookout. You will never miss the potatoes in this salad. 

Overlooking a bowl of cauliflower potato 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.

Side view of a white bowl filled with cauliflower potato salad.

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.

Side angle view of a white bowl with cauliflower potato salad.

Helpful tips:

  • 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

Step one

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.

A head of cauliflower on a table.
Cauliflower florets in a saucepan.

Step two

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.

Step three

Cut the eggs, onion, and celery and set aside. Mix the mayonnaise, sugar, dill relish, mustard, and milk until well blended.

Cauliflower, chopped eggs, celery, and onion in a bowl.
Mayo sauce for the salad.
Cauliflower potato salad in a glass bowl.

Step four

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.

Check out these other easy side dishes:

  • Cauliflower Broccoli Salad
  • Creamy Fruit Salad
  • Orzo Pasta Salad

Over looking a bowl of cauliflower potato salad.

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Overlooking a bowl of cauliflower potato salad.

Cauliflower Potato Salad

5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: cauliflower potato salad, cauliflower salad
Prep Time: 25 minutes
Servings: 12 servings
Calories: 117kcal
Author: Dawn Yucuis

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Cut the cauliflower into bite-size pieces. 
  2. Do not overcook the cauliflower, it should be fork-tender. Overcooking will cause the cauliflower to lose some of its flavor and nutrients.
  3. Rinse with cold water when it is done cooking to stop the cooking process.
  4. Make the salad the same day you are serving it.
  5. Store leftover in the refrigerator.

Nutrition

Calories: 117kcal | Carbohydrates: 9.5g | Protein: 3.3g | Fat: 7.9g | Saturated Fat: 1.4g | Cholesterol: 52mg | Sodium: 198mg | Potassium: 245mg | Fiber: 1.9g | Sugar: 3.8g | Calcium: 29mg | Iron: 1mg

This recipe was originally published on June 29, 2015. It has been updated with new content and pictures on July 6, 2020.

 

 

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Reader Interactions

Comments

  1. gloria

    June 29, 2015 at 11:30 pm

    I have to make this salad Dawn
    because I love cauliflower!!

    Reply
  2. [email protected]'s Recipes

    June 30, 2015 at 9:40 pm

    wow..this looks like a REAL potato salad! Delish!

    Reply
  3. [email protected] and Delicious

    July 1, 2015 at 9:42 am

    This salad sounds so good! I am definitely going to try it!
    Thanks for sharing the recipe 🙂

    Reply
  4. [email protected] Riffs

    July 1, 2015 at 10:00 am

    I’ve heard of this and have been so meaning to make it. This looks wonderful — gotta give it a try. Thanks!

    Reply
  5. Tania| My Kitchen Stories

    July 2, 2015 at 9:14 pm

    There is no end to the usefulness of cauliflower . Looks just fantastic.

    Reply
  6. Cindy (Vegetarian Mamma)

    July 2, 2015 at 9:56 pm

    What a FUN idea! I have to make this, this weekend!

    Reply
  7. Michelle @ Vitamin Sunshine

    July 2, 2015 at 10:02 pm

    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 🙂

    Reply
  8. [email protected]

    July 3, 2015 at 1:33 am

    Wow..need to give this a try. Thanks for sharing.

    Reply
  9. Byron Thomas

    July 3, 2015 at 7:46 am

    I love everything about this! I make potato salad quite often, but never with cauliflower. I’m going to give this a try!

    Reply
  10. Jacqui

    July 3, 2015 at 11:57 am

    I’ve been looking for lower carb recipes, this is so perfect! I can’t wait to try it out!

    Reply
  11. Olivia @ Olivia's Cuisine

    July 4, 2015 at 12:23 pm

    I am definitely intrigued! Need to try this ASAP!

    Reply
  12. Howie Fox

    July 4, 2015 at 1:44 pm

    Hi Dawn!
    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!!

    Reply
  13. Chef Mimi

    July 7, 2020 at 3:56 pm

    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!

    Reply
  14. John / Kitchen Riffs

    July 7, 2020 at 6:44 pm

    Cauliflower makes the best “potato” salad! I love using it this way. Your version looks terrific — thanks.

    Reply
  15. Alex

    July 7, 2020 at 7:33 pm

    5 stars
    This is such a great idea! I am a huge cauliflower fan 🙂

    Reply
  16. David @ Spiced

    July 8, 2020 at 6:26 am

    5 stars
    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.

    Reply
  17. Karen (Back Road Journal)

    July 12, 2020 at 1:20 pm

    Dawn, I’ve pinned your salad to two of my boards and can’t wait to get this recipe a try.

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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