Cauliflower "Potato" Salad Recipe

Overhead shot of cauliflower potato salad on on a wooden serving board

Cauliflower "Potato" Salad Recipe

Do you love potato salad, but hate all the carbs and calories that come with it? How about trying this Cauliflower Potato Salad Recipe? It has all the flavors of the traditional potato salad, but it has no potato, is low carb, and healthier!

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword cauliflower potato salad, low-carb, Salad

Prep Time 10

Cook Time 6

Total Time 21

Servings people

Calories 117kcal

Author Olivia Ribas

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

US Customary - Metric

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