Cauliflower Potato Salad

Janet Crow


My favorite part about BBQ season is the side dishes. This is a wonderful alternative to regular potato salad and is absolutely delicious.

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★★★★★ 2 votes
20 Min
10 Min
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Notes from the Test Kitchen:
The flavors in this cauliflower potato salad recipe remind me of a mustard potato salad (which is one of my favorites). I like the idea of using cauliflower instead of potatoes. You can tell you're not eating a traditional potato salad, but this is just as good. It's a great low-carb option for your cookout. Super yummy!


1 large
head cauliflower
2 large
harboiled eggs, chopped
1/2 c
sweet onion, chopped
stalk celery, finely chopped
1/4 c
red bell pepper, finely chopped
2 Tbsp
diced dill pickles (you can use sweet if you prefer)
1/4 c
1 Tbsp
yellow mustard
1/4 tsp
dried dill
1/4 tsp
1/4 tsp


Step 1 Direction Photo

1Remove the leaves and stem from the cauliflower and cut off the florets in bite size pieces. Place in a large pot of water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain well to remove all the water from the cauliflower, blot dry if needed.

Step 2 Direction Photo

2Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.

Step 3 Direction Photo

3Whisk together the mayo, mustard, and seasonings.

Step 4 Direction Photo

4Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Summer Recipes