Cauliflower "Potato" Salad Recipe
This cauliflower potato recipe has everything you want in a potato salad, but without the potato. Made with hard-boiled eggs and easy homemade mayo, it comes together super fast!
Servings: 6 people
Ingredients
For the salad
- 5 cups cauliflower florets
- 1/4 cup red onion chopped
- ½ yellow bell pepper chopped
- 1/3 cup celery chopped
- 2 hard boiled eggs chopped
- ½ teaspoon paprika for topping
- Fresh parsley chopped (for topping)
For the dressing
- ¼ cup homemade mayo
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 1/2 teaspoon garlic minced
- Salt and pepper
Instructions
- Cut the cauliflower head up into florets and remove the stem from the cauliflower.
- Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the cauliflower florets into the steamer basket.
- Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes). Remove from the heat and let the cauliflower cool down for 5 minutes.
- Place the steamed cauliflower in a bowl and add all the remaining ingredients for the salad (not including the ingredients for topping). Set aside.
- In a small bowl, add all the ingredients for the dressing and whisk everything together to combine.
- Taste to check the seasoning and pour the dressing over the salad.
- Mix all together until well combined. Top with paprika and fresh chopped parsley. Enjoy!
Video
Notes
- You can buy pre-cut cauliflower florets to save time on prepping.
- When selecting cauliflower, make sure they feel heavy for their size.
- This salad tastes good at room temperature but can also be served chilled.
- To store: Keep this recipe refrigerated for up to 4 days. When serving, do not leave it out at room temperature for too long.
Nutrition
Serving: 1/6 | Calories: 117kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Cholesterol: 75mg | Sodium: 317mg | Potassium: 342mg | Fiber: 2g | Sugar: 2g