Mock Potato Salad (Cauliflower)

Marianne Gleason


Low carb potato salad made with cauliflower instead of potatoes. You cannot even tell it's not real potato salad. I actually prefer it over regular potato salad.


☆☆☆☆☆ 0 votes

Will feed a crowd!
20 Min
20 Min
Stove Top


  • 2
    heads cauliflower, chop florets into 1/2 inch pieces
  • 1 c
  • 1 1/2 tsp
    yellow mustard
  • ·
    salt and pepper, to taste
  • 1/3 c
    dill pickle, chopped
  • ·
    1/2 of a small red onion, diced small
  • 2 Tbsp
    dill pickle juice
  • 7
    hard boiled eggs
  • 1/2 c
    celery, diced

How to Make Mock Potato Salad (Cauliflower)


  1. In a large pot, place 2 inches of water and 1 1/2 tsp. salt and bring to a boil. Once boiling, add the cauliflower and cook until tender, approx. 15-20 minutes. Drain and let cool.
  2. In a separate bowl, mix mayonnaise, mustard, pickle juice, salt and pepper.
  3. Chop 5 of the hard boiled eggs and add to the cauliflower. Save 2 of the eggs to slice and put on top of the salad.
  4. Add celery, red onion and pickle to the cauliflower. Add mayonnaise mixture to cauliflower and mix until all of the cauliflower is coated.
  5. Add sliced egg to top of salad and serve, or refrigerate until later.

Printable Recipe Card

About Mock Potato Salad (Cauliflower)

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy Healthy

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