Cauliflower Potato Salad

This mock cauliflower potato salad recipe will blow your mind with flavour and lightness! Imagine you can now stuff your face with potato salad and not get chubby. Isn’t 21st century awesome?! I think so too because cauliflower has “saved the day” many times already: cauliflower pizza crust, cauliflower fried rice and cauliflower mashed potatoes. I learnt over the years that you either love or hate all cauliflower mock creations, and I fall into the first category.

Cauliflower potato salad keeps really well in a fridge without becoming soggy or watery for up to 3 days. I took this particular batch camping and it withstood “the life test”. It is also perfect to make during the heat wave to always have a cold veggie side on hand. It’s just brilliant! Make and rate it below!

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How to Make Cauliflower Potato Salad

1. In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook on low for 5 minutes. Remove the eggs with a slotted spoon and place in a bowl with cold water. Drain cauliflower in a colander. Set aside. 
2. In a large bowl, add pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Peel and dice the eggs, then add to the bowl along with cooled cauliflower. 
3. Gently stir cauliflower “potato” salad and if have time refrigerate for 1 hour. It tastes best cold. 

What to Serve Cauliflower Potato Salad With

The day I made the salad, I also grilled shrimp skewers. So naturally that’s what it went with.

Bring “potato” salad to a potluck or enjoy with:

• Grilled chicken breast
• Baked salmon recipe
• Turkey burger
• Greek chicken kabobs
• Cedar plank salmon

Cauliflower Potato Salad

Print Recipe

★★★★★

5 from 1 reviews

Cauliflower Potato Salad Recipe made with cauliflower which reduces carbs and calories A LOT but doesn’t lack flavour. This mock potato salad will blow your mind!

• Author: ifoodreal.com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings

Ingredients

• 2.5-3 lbs cauliflower head, chopped into 1/2″ pieces
• 4 eggs, large
• 3/4 cup pickles or sauerkraut, finely chopped
• 3 tbsp red onion, finely chopped
• 3 tbsp dill, finely chopped
• 2 tsp mustard
• 1 tsp any light colour vinegar
• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup avocado oil mayo
• 3/4 tsp + pinch salt
• Ground black pepper, to taste

Instructions

1. In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook on low for 5 minutes. Remove the eggs with a slotted spoon and place in a bowl with cold water. Drain cauliflower in a colander. Set aside.
2. In a large bowl, add pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Peel and dice the eggs, then add to the bowl along with cooled cauliflower.
3. Gently stir cauliflower “potato” salad and if have time refrigerate for 1 hour. It tastes best cold.

Store: Refrigerate covered for up to 3 days.

★ Did you make this recipe? Please give it a star rating in the comments.

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