Cauliflower Potato Salad

6
Janet Crow

By
@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 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! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
5-6
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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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

How to Make Cauliflower Potato Salad

Step-by-Step

  • 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.
  • 2Place in a mixing bowl and add the chopped eggs, onion, celery, peppers and pickles. Stir well to combine.
  • 3Whisk together the mayo, mustard, and seasonings.
  • 4Pour over salad and stir to combine. Chill in the fridge for 2 hours before serving.

Printable Recipe Card

About Cauliflower Potato Salad

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




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