A low carb and healthier version of potato salad using cauliflower instead of potatoes. This mock potato salad has all the flavors of a classic potato salad.
I’m really excited to share this cauliflower potato salad with you today. Summer is just a few days away which means BBQ season is full swing. I can’t imagine a bbq party without potato salad. What I love about this potato salad is that it tastes very similar to a classic potato salad but it doesn’t leave you feeling heavy and full of carbs after.
Cooking the Cauliflower
This salad basically replaces potatoes with cauliflower. The cauliflower is cut into small pieces and cooked until very tender, so that it resembles the texture of cooked potatoes. I tried to cut my cauliflower to about 1/2 inch pieces. I also cooked them longer than I normally would so that they would be very tender. Once it is done cooking, the cauliflower will be a little watery so you want to thoroughly drain them from the water and pat dry to eliminate as much water as possible.
The cauliflower is then mixed with all the ingredients you would normally find in a potato salad such as eggs, celery, dill, mayonnaise. Most of a potato salad’s flavors come from the dressing anyway, so you barely notice that the potato isn’t there.
I’m not saying anyone is going to be fooled. I can still tell I’m eating something other than potatoes–but the tangy creamy dressing is the star and this satisfied my cravings for potato salad.
Cauliflower Potato Salad
- 1 large head of cauliflower cut into bite-sized pieces (see note)
- 2 hard boiled eggs diced
- 1/4 cup minced onion
- 1/2 cup celery diced
- 1 cup low fat mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp dried dill weed
- handful of fresh dill for garnish
- 1 tsp chopped fresh parsley for garnish
- Bring a large pot of water to boil and add in cauliflower. Boil cauliflower until very tender. Strain out water from cauliflower. After cauliflower is cool enough to touch, pat dry with paper towel.
- In a small bowl, add mayonnaise, vinegar, mustard, garlic powder, black pepper and dried dill weed to a small bowl. Whisk until smooth. Taste and adjust as needed.
- In a large bowl, add cauliflower, onions, eggs and celery. Add in dressing and toss until cauliflower is evenly coated in dressing. Garnish with parsley and small sprigs of fresh dill. Allow salad to chilll in fridge until ready to serve. Salad is best served cold.
- Cut the cauliflower into small pieces, about 1/2 inch long. Make sure to cook until very tender and pat-dry after removing from water to prevent the salad from getting too watery.
- Nutrition estimate is for six servings.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.