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Overlooking a bowl of cauliflower potato salad.

Cauliflower Potato Salad

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


  • 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.


  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.


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