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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!
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)
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.
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.
Find it online: https://familydinnercooking.com/cauliflower-potato-salad/