Cauliflower Potato Salad Recipe

Introduction

This Cauliflower Potato Salad is a fresh and lighter twist on the classic potato salad, using tender steamed cauliflower for a delicious low-carb alternative. Packed with creamy dressing, dill, and hard-boiled eggs, it’s perfect for picnics, potlucks, or a satisfying side dish any time of year.

Ingredients

• 1 large cauliflower head
• 4-6 hard boiled eggs, divided
• 1 medium celery stalk, finely diced
• 1 cup mayonnaise
• 1/4 cup prepared mustard
• 1/4 cup dill relish
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill
• 1 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper

Instructions

1. Step 1: Cut the cauliflower into bite-sized pieces and set aside.
2. Step 2: Fill a large pot with 1 inch of water and add 1 teaspoon of salt. Heat until boiling. Reduce heat to medium, add the cauliflower pieces, and cover with a lid. Steam for 8-10 minutes or until the cauliflower is tender when pierced with a fork.
3. Step 3: Drain the pot and let the cauliflower cool in a colander or strainer for 10 minutes.
4. Step 4: Transfer the cooled cauliflower to a large mixing bowl. Slice and dice 3 of the hard boiled eggs and add to the bowl along with the celery, dill relish, mayonnaise, mustard, and fresh dill. Gently toss to coat evenly.
5. Step 5: Add the white vinegar, 1/4 teaspoon salt, and ground pepper. Stir well to combine. Adjust seasoning with more salt or pepper to taste.
6. Step 6: Cover and chill in the refrigerator for at least 2 hours before serving.
7. Step 7: Before serving, sprinkle the salad with paprika and garnish with a sliced hard boiled egg and a sprig of parsley.

Tips & Variations

• For extra crunch, add finely chopped red onion or bell pepper.
• Use Greek yogurt mixed with mayonnaise for a lighter dressing.
• Fresh dill can be substituted with dried dill if needed; use about 1 teaspoon.
• Make the salad a day ahead to allow flavors to meld for the best taste.

Storage

Store the salad covered in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed chilled and does not freeze well due to the mayonnaise-based dressing and steamed cauliflower texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cauliflower instead of steaming it?

Raw cauliflower will be too firm and crunchy for this recipe. Steaming softens it while keeping it tender enough to blend well with the creamy dressing.

How do I hard boil eggs perfectly?

Place eggs in a pot and cover with water. Bring to a boil, then remove from heat and cover the pot. Let sit for 10-12 minutes before cooling in ice water. This method ensures firm yolks without a green ring.

Cauliflower Potato Salad Recipe

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★★★★★

4.9 from 103 reviews

A refreshing and creamy cauliflower potato salad that replaces traditional potatoes with steamed cauliflower for a lighter twist. Combined with hard boiled eggs, celery, dill relish, and a tangy dressing made from mayonnaise, mustard, and fresh dill, this salad is perfect for a light lunch or a flavorful side dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Steaming
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables & Eggs

• 1 large cauliflower head
• 4–6 hard boiled eggs, divided
• 1 medium celery stalk, finely diced

For the Dressing

• 1 cup mayonnaise
• 1/4 cup prepared mustard
• 1/4 cup dill relish
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill
• 1 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper

For Garnish

• Paprika, for sprinkling
• Sprig of parsley, for garnish

Instructions

1. Prepare the Cauliflower: Cut the cauliflower into bite-sized pieces and set aside for steaming.
2. Steam the Cauliflower: Pour about 1 inch of water into a large pot and add 1 teaspoon of salt. Bring the water to a boil, then reduce heat to medium. Add the cauliflower pieces and cover with a lid. Steam for 8-10 minutes or until the cauliflower is tender when pierced with a fork.
3. Drain and Cool: Once tender, drain the water from the pot and let the cauliflower cool in the colander or strainer for 10 minutes.
4. Combine Salad Ingredients: Transfer the cooled cauliflower to a large mixing bowl. Slice and dice 3 hard boiled eggs and add to the bowl along with the finely diced celery, dill relish, mayonnaise, mustard, and fresh dill. Gently toss the ingredients to coat evenly.
5. Season the Salad: Add the white vinegar, 1/4 teaspoon salt, and ground pepper to the bowl. Stir well to distribute the seasoning evenly. Adjust salt and pepper according to taste.
6. Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours to allow flavors to meld.
7. Garnish and Serve: Before serving, sprinkle the salad with paprika. Garnish with sliced hard boiled eggs and a sprig of parsley for an appealing presentation. Enjoy your healthy cauliflower potato salad!

Notes

• Steaming the cauliflower instead of boiling helps retain more nutrients and prevents waterlogging.
• You can adjust the amount of mayonnaise and mustard based on your preferred creaminess and tang.
• Use fresh dill for the best flavor, but dried dill can be substituted if needed (reduce quantity to about 1 teaspoon).
• Hard boiled eggs can be prepared in advance and stored in the fridge for convenience.
• This salad tastes even better the next day, once chilled and flavors have combined.

Keywords: Cauliflower salad, potato salad alternative, low carb salad, creamy salad, hard boiled egg salad, steamed cauliflower