This cauliflower potato salad is ready in about 20 minutes, including prepping the ingredients.
It tastes so much like the real thing, and you can hardly taste the cauliflower. It amazes me every single time I make it!
Cauliflower makes a wonderful substitute for starchy side dishes. Mashed cauliflower, cauliflower rice, and cauliflower tots are great examples. It can even replace meat in this recipe for cauliflower steak.
You might think that a mock potato salad made with cauliflower sounds suspicious, but give this recipe a try, and you’ll be amazed. The flavor and texture are so similar to the real thing. It’s true comfort food and just as satisfying as the original.
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty side dish. Scroll down to the recipe card for the exact measurements.
- Fresh cauliflower: I don’t recommend using frozen cauliflower in this recipe.
- Celery: Adds wonderful crunch and also some color to the salad.
- Red onions: Make sure to dice them – no one wants to bite into big chunks of raw onions.
- Dill pickles: Sour pickles are an acceptable alternative.
- Mayonnaise: I prefer avocado oil-based mayo, but any mayonnaise will work.
- Mustard: I use Dijon mustard, which is creamier, thicker, and less vinegary than yellow mustard.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Hard-boiled eggs: I prefer them fully cooked, so when using this guide for cooking hard-boiled eggs, I leave them in the hot water for 14 minutes.
Variations
- Use equal parts sour cream and mayonnaise in the dressing.
- Scallions or chives are a good alternative to red onions.
- Add ¼ cup of bacon bits.
- Make it spicy by adding ⅛ to ¼ teaspoon of cayenne pepper to the dressing.
- Add a smoky flavor and additional color with ½ teaspoon of smoked paprika.
- Top the finished salad with chopped parsley or cilantro.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:
Your first step is to cook the cauliflower pieces in the microwave until tender-crisp and drain them. Transfer the cooked cauliflower to a large serving bowl. Stir in the celery, pickles, and onions.
In a small bowl, mix together the mayonnaise, mustard, garlic, salt, and pepper. Add the creamy dressing to the cauliflower and mix to combine.
Gently stir in the eggs. Serve immediately, or chill before serving.
Expert Tip
This salad tastes great right after you’ve mixed it, so it’s fine to serve it immediately. But it tastes even better after the flavors have had a chance to meld.
So if you can, cover it and refrigerate it for an hour or so. Make sure to give it another stir before serving.
Serving Suggestions
Cauliflower potato salad can be served with any dish that would go well with regular potato salad. A few of my favorites are:
- Keto fried chicken
- Country style ribs
- Almond flour chicken tenders
- Grilled chicken breast
- Baked ribs
- Slow cooker beef ribs
- Beef back ribs
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Give them a gentle stir before serving them. I don’t recommend freezing this salad.
