Why You’ll Love This Recipe
If you’re looking for a healthier twist on the traditional potato salad, this cauliflower version will hit the spot. The cauliflower provides a similar texture to potatoes, while the creamy dressing, combined with hard-boiled eggs, onions, and celery, creates a deliciously satisfying dish. Whether you’re following a low-carb or gluten-free diet or simply want a lighter salad, this recipe delivers on both taste and freshness.
Ingredients
- 1 head Cauliflower (cut into small florets)
- 2/3 cup Mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/3 cup Onion (finely diced)
- 1/3 cup Celery (sliced thinly or diced)
- 2 large Eggs (hard boiled, chopped)
- Chives (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by cutting the cauliflower into small florets, making sure they are bite-sized.
- Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and cook for 3-4 minutes until tender but still firm. Drain the cauliflower and rinse it under cold water to stop the cooking process. Set aside to cool.
- While the cauliflower is cooling, prepare the dressing. In a large bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper. Stir until smooth and well combined.
- Once the cauliflower has cooled, add it to the bowl with the dressing and mix gently to coat all the florets evenly.
- Add the finely diced onion, sliced celery, and chopped hard-boiled eggs to the salad. Stir carefully to combine.
- Garnish with chives if desired.
- Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Servings and timing
- Servings: This recipe serves 4-6 people as a side dish.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25-30 minutes (plus chilling time)
Variations
- Herbs: Add fresh dill or parsley for extra freshness and flavor.
- Vegan version: Swap the mayonnaise for a vegan alternative and omit the eggs to make it plant-based.
- Spicy kick: Add a dash of hot sauce or some chopped jalapeños to the dressing for a little heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold and doesn’t need reheating. If you prefer it at room temperature, allow it to sit out for 15-20 minutes before serving.
FAQs
Can I use frozen cauliflower for this recipe?
While fresh cauliflower is preferred for the best texture, frozen cauliflower can be used in a pinch. Just be sure to thaw it and drain any excess water before using.
Can I make this salad ahead of time?
Yes, this salad actually tastes better after sitting in the refrigerator for a few hours, so feel free to make it ahead of time. Just be sure to give it a good stir before serving.
Can I use a different type of mustard?
Absolutely! You can use yellow mustard, spicy brown mustard, or even whole grain mustard to change the flavor profile of the salad.
How can I make this recipe spicier?
To add some heat, try incorporating chili powder, cayenne pepper, or red pepper flakes into the dressing. You can also stir in some finely chopped jalapeños.
Is this cauliflower potato salad keto-friendly?
Yes, this salad is low in carbs and keto-friendly, making it a great option for those following a ketogenic diet.
Can I add more vegetables to this salad?
Definitely! You can add ingredients like bell peppers, carrots, or even peas for additional texture and flavor.
How do I hard-boil eggs perfectly?
Place eggs in a pot of cold water, bring to a boil, then reduce the heat to low and simmer for 10-12 minutes. Once done, cool them under cold running water, peel, and chop.
Can I make this salad without eggs?
Yes, you can omit the eggs if you prefer, or substitute them with tofu or chickpeas for additional protein.
What other types of salad dressing can I use?
You could substitute the mayonnaise-based dressing with a yogurt-based dressing or a vinaigrette for a lighter version.
Can I freeze cauliflower potato salad?
It’s not recommended to freeze this salad because the texture of the cauliflower can change after freezing. It’s best enjoyed fresh or refrigerated.
Conclusion
This cauliflower potato salad is a healthier, low-carb alternative to the traditional version and is bursting with flavor. Whether you’re serving it at a BBQ or just enjoying it as a side, it’s sure to be a crowd-pleaser. With its creamy dressing, crunchy vegetables, and optional garnishes, it’s a versatile dish that can be customized to suit your tastes. Enjoy it chilled and watch it disappear in no time!
PrintCauliflower Potato Salad
Looking for a low-carb twist on classic potato salad? This cauliflower potato salad has the same creamy texture and flavor without the starch, making it perfect for a healthier picnic or BBQ side dish. With a tangy dressing and crunch from fresh vegetables, it’s a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25-30 minutes (plus chilling time)
- Yield: Serves 4-6
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 head Cauliflower (cut into small florets)
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (sliced thinly or diced)
2 large Eggs (hard boiled, chopped)
Chives (optional, for garnish)
Instructions
-
Cut the cauliflower into small, bite-sized florets.
-
Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and cook for 3-4 minutes until tender but still firm. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
-
While the cauliflower is cooling, prepare the dressing. In a large bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper. Stir until smooth and well combined.
-
Once the cauliflower has cooled, add it to the bowl with the dressing and gently mix to coat evenly.
-
Add the finely diced onion, sliced celery, and chopped hard-boiled eggs. Stir carefully to combine.
-
Garnish with chives, if desired.
-
Chill the salad in the refrigerator for at least 1 hour before serving.
Notes
Herb Variation: Fresh dill or parsley can be added for a burst of freshness.
Vegan Version: Swap the mayonnaise for a plant-based version and omit the eggs for a fully vegan salad.
Spicy Kick: Add hot sauce, chili powder, cayenne pepper, or chopped jalapeños to the dressing for some heat.