Cauliflower Potato Salad

Name: Cauliflower Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5-6
Cuisine: American
Ingredients: 1 large head cauliflower; 2 large 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

By Janet Crow
@jcrow216

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

Rating:

★★★★★ 2 votes5

Comments:

24 Comments

Serves:

5-6

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 large

head cauliflower
2 large

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
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How to Make Cauliflower Potato Salad

Step-by-Step

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.
Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
Whisk together the mayo, mustard, and seasonings.
Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.