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.
Check out these other easy side dishes:
- 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.