Cauliflower Potato Salad Recipe
A great potato salad is absolutely delicious, but not all that healthy. Cooked cauliflower is very good for you, but not all that flavorful. So, what's to be done? You guessed it! Try this cauliflower potato salad recipe, courtesy of chef and recipe developer Jennine Bryant of The Marshside Pantry. This cauliflower potato salad will get your taste and nutrients going on at the same time!
"I think it compares really well to the genuine, potato-containing salad," Bryant says, adding: "The texture of the cauliflower is slightly different to that of potato, but it carries the flavor really well and it's super tasty." Plus, she goes on to say: "You could totally mix in some potatoes with this to make it a potato and cauliflower salad — I think that would be great. Best of both worlds!" With or without the added potato, you'll have a winning and versatile dish here that's a great way to get picky eaters to consume more veggies. And, this recipe is a great choice for people cutting carbs, too. Now let's cut to the chase and cook!
Gather your ingredients for cauliflower potato salad
Aside from the conspicuous absence of potatoes and addition of cauliflower, this recipe calls for pretty much what you'd expect from a potato salad. You'll need a large cauliflower head (chopped into florets), mayonnaise, lemon juice, Dijon mustard, finely chopped fresh dill, finely chopped fresh chives, finely chopped red onion, a couple of diced hard boiled eggs, finely chopped pickles, and salt and pepper to taste. Many of these ingredients are likely already sitting in your pantry or fridge, so your shopping trip should be quick and painless.
Cook the cauliflower
Rinse the cauliflower and then cut it into florets, then place the florets in a steamer. Put the steamer on a burner and steam the veggies over medium heat for seven to eight minutes, until the cauliflower is softened but still retains some texture. "This is a super straightforward recipe," Bryant says, but she cautions: "I would say the only real area where mistakes could happen is in cooking the cauliflower. You don't want it to be too squishy and disintegrate entirely as you attempt to mix everything together, so just make sure to keep an eye on it. You can gently test how tender the cauliflower is by poking it with a knife." Once it is steamed (but not too steamed), remove the cauliflower from the heat and allow it to cool completely, then place the cooled cauliflower into a clean mixing bowl.
Prepare the dressing then mix everything together
In a separate bowl, mix together the mayonnaise, lemon, mustard, fresh dill, and the chives. Mix these well, and then add the mixture to the cauliflower and mix everything thoroughly.
If you have not already done so, finely chop the hard boiled eggs, and then add them, along with the chopped pickles, to the bowl with the cauliflower, dressing, and herbs. Gently mix everything together and top with a few more chopped herbs, if desired, before serving.
Serve the cauliflower potato salad
And just like that, you're all done! With the cooking and prep, anyway — now it's time to enjoy. "I think this can easily take the place of normal potato salad in a whole host of different settings," says Bryant. "It tastes really great with simple grilled meats like chicken thighs or turkey breast, and a salad or some green vegetables. It would be a good dish to bring along to a bring-and-share event, or for a barbecue side or as a picnic dish."
And, what happens if you made a little too much? No worries there. "This should be stored in an airtight container in the fridge, and should ideally be eaten within two to three days to enjoy it at its best," Bryant says.
- 1 cauliflower head
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon red onion, finely chopped
- 2 eggs, hard-boiled and cooled
- ¼ cup pickles, finely chopped
- salt, to taste
- pepper, to taste
- Cut the cauliflower into florets, place the florets in a steamer, and steam them for 7 to 8 minutes, until the cauliflower is softened but still retains some texture.
- Remove the cauliflower and allow it to cool completely, then place the cooled cauliflower into a clean bowl.
- In a separate bowl, combine together the mayonnaise, lemon, mustard, fresh dill, chives, and red onion.
- Add that mixture to the cauliflower and mix everything thoroughly.
- Finely chop the hard-boiled eggs and then add this, along with the chopped pickles, to the bowl with the cauliflower. Gently mix everything together (and top with a few more chopped herbs if desired). Add salt and pepper to taste, if desired.
- Serve your cauliflower potato salad and enjoy.
| Calories per Serving | 180 |
| Total Fat | 16.5 g |
| Saturated Fat | 2.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 60.8 mg |
| Total Carbohydrates | 5.4 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 2.0 g |
| Sodium | 308.4 mg |
| Protein | 3.7 g |
