Cauliflower Salad (or Mock Potato Salad)

Diane Hopson Smith


If you are watching your carb intake, this is a wonderful low carb side dish that pairs well with your favorite grill meat.

I don't think you will miss the potato salad!

Hope you enjoy!


★★★★★ 1 vote

10 Min
5 Min


Add to Grocery List

head of cauliflower, cleaned and chopped coarsely
1/4 c
water (to steam cauliflower)
boiled eggs, chopped
1 stalk(s)
celery, sliced
1/2 small
onion, chopped
2 to 3
green onions, sliced ( you can use the whites but if you do, eliminate the chopped onion)
1/2 c
mayonnaise (may need add'l)
1 to 2 Tbsp
yellow mustard
salt and pepper to taste
1/8 tsp
dill weed (add'l to sprinkle on top)

How to Make Cauliflower Salad (or Mock Potato Salad)


  • 1Place coarsely chopped cauliflower in a microwave safe dish; add 1/4 cup of water and cover dish. Microwave on high for 3 minutes. Remove from microwave and allow cauliflower to sit for about 5 minutes. Cauliflower will still be slightly crunchy. Drain off excess liquid. I put paper towels in a strainer and let the liquids drain for about 5 minutes.
  • 2Add eggs, celery and onion; toss. Add mayo (about 1/2 cup) and a couple of tablespoons of mustard. Add seasoning to taste and stir to combine, if to dry add additional mayo.

    NOTE: I used about 1/8 tsp dill weed in the salad and then sprinkled a very small amount on top.

Printable Recipe Card

About Cauliflower Salad (or Mock Potato Salad)

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #low-carb, #salad, #Pinic

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