Cauliflower potato salad is where it’s at this summer. Tender crisp cauliflower florets, bite-size chunks of egg, and a sprinkling of green onions are tossed in a creamy, dill dressing to make this summer side dish.
Cauliflower Potato Salad
Let’s get this out of the way before we dive into this mind-boggling cauliflower potato salad. This is not a “healthy” attempt to trick your brain into liking this low-carb potato salad recipe. This is a creamy, flavor-filled cauliflower salad that proudly stands on its own.
Don’t try to fool anyone with this as a mock potato salad with cauliflower. It is absolutely positively not a potato salad. What it is, is a fantastic creamy cauliflower salad that resembles potato salad in its flavors.
If you like cauliflower at all, you will likely fall in love with this summer side dish.
Low Carb Potato Salad
Have you ever been sadly disappointed by someone’s attempt to turn cauliflower into something other than the awesome vegetable it actually is? I remember one holiday when someone brought a bowl of “mashed potatoes” that were mostly cauliflower.
Look, I like cauliflower. Heck, it’s one of my favorite vegetables. But it is not now, nor will it ever be, a bowl of creamy, fluffy mashed potatoes. I’m just saying. Apparently, I’m still not over that disappointment.
If it makes you happy to call this a low carb cauliflower potato salad recipe, go for it. I’m just saying that cauliflower can be a whole lot more than just a substitute for potatoes.
Potato Salad with Cauliflower
You’ll need the following ingredients to make this recipe:
- dill pickle relish
- dried dill
- smoked paprika
- kosher salt
- freshly ground black pepper
- hard-boiled eggs
- green onions
The cauliflower salad recipe here uses the dressing from an old-fashioned recipe for classic potato salad. There is just a tiny bit of mustard for the flavor it provides, but this is primarily a mayonnaise-based dressing heavy on both pickles and dill.
If you don’t love pickles, feel free to skip them. But I happen to think you’ll be missing out on some awesomeness.
Pickles in Potato Salad
Should there be pickles in potato salad? Yes! 1000x yes. And in my world, those pickles should unequivocally be dill pickles.
However, I am aware that there is a whole group of people who will debate over whether there should be dill or sweet pickles in potato salad.
And I know that some of you reading this quite possibly prefer sweet pickles or no pickles at all in the dressing for potato salad. (Yeah, I’m looking at you, Lynne. How are we still friends??)
Cauliflower Salad Recipe
Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 2-4 minutes. The cooking time will vary depending on size. The cauliflower should be fork-tender, but not close to falling apart.
Regarding the cooking time, when you drop the cauliflower into the boiling water, it will likely stop boiling. By the time it returns to a full boil, the cauliflower will likely be done cooking.
Don’t walk away while the cauliflower is on the stove, or you may return to mushy cauliflower. Get it out of the water as soon as it is tender enough to easily pierce with a fork.
Drain the cauliflower in a strainer and rinse it under the coldest water possible. When it is cool, shake the strainer gently to remove excess water and then transfer the cauliflower to a paper towel-lined tray or large bowl to continue drying.
We like a lot of eggs in our potato salads, so that carries over here. I make this with at least 4-5 eggs and it’s perfect for us. If you don’t like as many eggs or prefer none at all, that is fine.
To make the dressing, combine the mayonnaise, mustard, dill relish, dried dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the cauliflower, eggs, and green onions to the bowl. Stir to mix well.
Serve immediately or refrigerate until ready to serve.
Speaking of cauliflower in the air fryer, did you know that you can air fry frozen cauliflower? It takes just 10 minutes to take cauliflower from frozen to crispy and delicious.
The savory umami of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this bacon lover’s cauliflower salad.
Crunchy yet chewy; sweet and smokey, I feel like Goldilocks when I eat this cauliflower broccoli salad because it has just the right amount of everything.
This cauliflower gratin with a sprinkling of cheese, a light cream sauce, and a crispy buttery bread crumb topping is so so good, I keep dreaming about making it again.
Crispy cajun cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish. Season cauliflower steaks with the cajun seasoning and make it a meal.
- 1 large head cauliflower cut into similarly sized small florets, about 8 cups
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard optional
- ⅓ cup dill pickle relish
- ½ teaspoon dried dill
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 3-5 hard-boiled eggs roughly chopped
- 3 green onions sliced thin
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 2-4 minutes. The cooking time will vary depending on size. The cauliflower should be fork-tender, but not close to falling apart.
- Drain the cauliflower in a strainer and rinse it under the coldest water possible. When it is cool, shake the strainer gently to remove excess water and then transfer the cauliflower to a paper towel-lined tray or large bowl to continue drying.
- Combine the mayonnaise, mustard, dill relish, dried dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the cauliflower, eggs, and green onions to the bowl. Stir to mix well.
- Serve immediately or refrigerate until ready to serve.