Cauliflower Potato Salad - iFoodReal.com (original) (raw)

This Cauliflower Potato Salad is a low carb version of a potato salad that tastes like a real deal! It’s creamy, flavorful, and so easy to make.

Other low carb recipes to enjoy are cauliflower mashed potatoes and cauliflower pizza crust.

Why You’ll Love This Recipe

• Classic taste: This cauliflower potato salad has the familiar creaminess and tang of the classic potato salad.
• Familiar texture: Cauliflower cooked al dente has a tender texture but with a little bite.
• Much lighter: Each serving of this healthy salad contains only 97 calories and 5 grams of fat.
• Versatile: This cauliflower potato salad recipe is a summertime must have side dish for pool parties, picnics, barbecues and anytime there is a heatwave.

Ingredients for Cauliflower Potato Salad

• Cauliflower: I used medium size, about 2 pounds, head of cauliflower. Follow directions on how to cut cauliflower, chopping your cauliflower florets into 1/2-inch pieces. You can also use a bag of cauliflower florets.
• Eggs: Give the salad texture as well as that regular potato salad taste, plus you can’t go wrong with the additional protein they add!
• Pickles: I like to use dill pickles. You can substitute sauerkraut or capers.
• Yogurt: Plain yogurt with at least 2% milk fat is key. Feel free to use Greek yogurt and add 2 tablespoons of water. Please don’t use non-fat (0%) yogurt as it lacks flavor.
• Mayonnaise: I used avocado oil mayo.
• White vinegar and mustard: Both add tang and yellow mustard adds some color. Substitute pickle juice for the vinegar, or use apple cider vinegar. Use Dijon mustard instead. All up to your personal taste!
• Dill: Provides the perfect flavor builder, fresh is best. Dried dill weed just won’t make the cut. You could also replace it with scallions or chives. I also like to use some for garnish.
• Red or white onion: For sweetness and crunch! I used red onion, but if white is all you have, go for it.
• Salt and pepper: I like to use pink himalayan salt and freshly cracked black pepper in all of my recipes.

How to Make Cauliflower Potato Salad

• Cook eggs and cauliflower: Hard boil the eggs at same time as you cook cauliflower until al dente. Saves a lot of time and no extra pot to wash. After eggs are done cooking, place them in an ice bath. You can also roast the cauliflower in the oven and cook eggs separately in air fryer or Instant Pot.

• Make the dressing: First, chop pickles, red onion, and then fresh dill. Next, grab a large bowl and add chopped ingredients along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir everything together and refrigerate.

• Chop the eggs: Remove hard boiled eggs from the ice bath, then peel and chop them. Drain and rinse the cauliflower with cold water.

• Assemble the salad: Grab your previously made dressing from the fridge, cauliflower florets, chopped eggs, and stir gently until all ingredients are combined! Enjoy at room temperature or best chilled.

Make It Ahead of Time

No secret that potato salad tastes best chilled! Gently stir and refrigerate the salad for 30 minutes – 1 hour. You can refrigerate salad assembled but not stirred for up to 48 hours. Combine a few hours before serving.

Tips for Best Results

• Salt the water: Just like when making mashed potatoes, adding 1/4 teaspoon of salt to the cauliflower while it cooks will help it better absorb the other flavors later.
• Cut cauliflower into same size pieces: Not only does this ensure your cauliflower cooks evenly, but also helps when eating it!
• Do not overcook the cauliflower: You want your cauliflower to resemble the same texture as a cooked potato. Cook only until al dente or fork tender.
• Make it your own: Baked bacon bits make everything taste better. And chopped celery is a must for some people in creamy salads. Can also add extra spices like paprika (I did in shots below) and garlic powder. Make it your own!

Serving Ideas

I have brought cauliflower potato salad to many gatherings like summer BBQs, camping, and hockey team parties. Everyone loved it, of course, could tell it’s not the potato salad, but nonetheless asked for the recipe!

Here are some summer favorite mains I recommend with it:

• Burgers: With spinach feta turkey burgers or grilled chicken burgers.
• Steak: With air fryer steak bites, stovetop steak bites or sirloin tip steak.
• Chicken: Serve with flavorful grilled chicken bruschetta or chimichurri chicken.

How to Store

This salad keeps really well in a fridge without becoming soggy or watery for up to 3 days. I took this particular batch camping and it withstood “the life test”.

FAQs

Does this taste like potato salad?

Cauliflower potato salad tastes similar but cauliflower is cauliflower. While this recipe contains many of the same ingredients you find in traditional potato salad, it is made with cauliflower and does not contain any potatoes.

Can I use frozen cauliflower?

Yes. No need to thaw it. Just add directly to boiling water and wait for water to start boiling again before reducing the heat to cook for 3 more minutes.

Why is my cauliflower potato salad watery?

If you find that your cauliflower is too watery, reduce cooking time next time and be sure to drain it well after cooking. You may even want to give it a small pat dry with a towel.

More Cauliflower Recipes to Try

• Cheesy cauliflower steaks
• Cauliflower risotto
• Cauliflower breadsticks
• Cauliflower biscuits
• Cauliflower stir fry

More Summer Salad Recipes

• Instant Pot potato salad

• Healthy broccoli salad

• Healthy shrimp salad

• Olivier salad

• ▢ 2.5-3 pounds head of cauliflower, chopped into 1/2″ pieces

• ▢ 4 large eggs

• ▢ 3/4 cup pickles, finely chopped

• ▢ 3 tablespoons red onion, finely chopped

• ▢ 3 tablespoons dill, finely chopped

• ▢ 2 teaspoons mustard

• ▢ 1 teaspoon vinegar, white or white wine

• ▢ 1/2 cup plain yogurt, 2%+ fat

• ▢ 1/4 cup mayo

• ▢ 1 teaspoon salt

• ▢ Ground black pepper, to taste

Cook ModePrevent your screen from going dark

• In a large pot, add eggs, cauliflower, enough cold water to cover and a bit of salt. Bring to a boil and cook covered on low heat for 5 minutes.
• Then remove the eggs with a slotted spoon and place in an ice bath for 5 minutes. Drain cauliflower in a colander, rinse with cold water and set aside.
• While cauliflower is cooking, chop pickles, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. Stir and refrigerate.
• Peel and dice the eggs. Then add to the bowl with dressing, along with cauliflower, and gently stir.
• Refrigerate salad for 30 minutes – 1 hour. Serve cold!

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate covered for up to 3 days.
• Make ahead: Refrigerate salad assembled but not stirred for up to 48 hours. Stir a few hours before serving as potato salad benefits from flavors “marrying” each other.
• Cut cauliflower into same size pieces: Not only does this ensure your cauliflower cooks evenly, but also helps when eating it.
• Don’t overcook cauliflower: Cook only until al dente or fork tender. Then remove from the stove top, drain in a colander, and rinse with cold water to stop the cooking process.

Calories: 97kcal, Carbohydrates: 9g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 555mg, Fiber: 3g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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