Real Recipes From Real Home Cooks ®

cauliflower potato salad

(2 ratings)
Blue Ribbon Recipe by
Janet Crow
Quinwood, WV

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

Blue Ribbon Recipe

The flavors in this cauliflower potato salad recipe remind us of a mustard potato salad (which is a favorite). We 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!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 5 -6
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For cauliflower potato salad

  • 1 lg
    head cauliflower
  • 2 lg
    harboiled eggs, chopped
  • 1/2 c
    sweet onion, chopped
  • 1
    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
    mayo
  • 1 Tbsp
    yellow mustard
  • 1/4 tsp
    dried dill
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper

How To Make cauliflower potato salad

  • Bite-sized pieces of cauliflower in a boiling pot of water
    1
    Remove 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.
  • Chopped eggs, onion, celery, peppers and pickles mixed together in bowl
    2
    Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
  • Mayo, mustard and seasonings for cauliflower potato salad
    3
    Whisk together the mayo, mustard, and seasonings.
  • Cauliflower potato salad with sauce poured in
    4
    Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.
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