Cauliflower Potato Salad

Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 6

Cooling Time: 10

Total Time: 26

Servings: people

Calories: 195kcal

Author: Platings and Pairings

This Cauliflower Potato Salad is just like potato salad, but without the potatoes! Steamed cauliflower and crisp veggies are tossed in a creamy, tangy dressing, leaving you with a low-carb and keto-friendly side dish for cookouts, potlucks, or any quick dinner.

Print Recipe

Equipment

Large Pot
Steamer basket
Knife
Large Bowl

Ingredients

8 cups cauliflower cut into ½” pieces (from 2 medium heads)
½ cup mayonnaise
2 Tablespoons yellow mustard or dijon mustard
2 Tablespoons dill pickle juice
½ teaspoon salt
¼ teaspoon pepper
1/2 cup celery finely chopped
1/2 cup dill pickles finely chopped
2 Tablespoons red onions finely chopped
2 hard-boiled eggs diced
1 Tablespoon fresh dill chopped (optional)
Dash paprika optional
Salt and pepper to taste

Instructions

Steam the 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 just fork tender (6-8 minutes). Remove from the heat and dump the cauliflower onto a clean dish towel. Allow to cool for 10 minutes.
To a large bowl, add the mayonnaise, mustard, pickle juice, salt, and pepper and whisk to combine.
Add the cooled cauliflower, celery, pickles, red onion and eggs and toss gently to combine. Season with salt and pepper, to taste.
Sprinkle with the fresh dill and paprika. Enjoy!

Notes

Tips and tricks

To avoid a mushy mess, steam the cauliflower florets until they’re just fork-tender—no longer! This way, they hold their shape in the salad just like potatoes would. I start checking for doneness around the 5 to 6 minute mark.
Let the steamed cauliflower cool for at least 10 minutes before tossing it with the dressing. This helps the florets absorb the flavorful dressing without becoming soggy.
Frozen cauliflower can work in a pinch. However, it holds more water and can make the salad soggy if you're not careful. If you must use frozen, steam the florets just until tender, then drain and pat them dry.
Before serving, taste the salad and tweak the flavors with salt and pepper as needed. The saltiness of the pickle juice and pickles can vary, so you may need more or less salt.

Variations

Roast the cauliflower - The slightly nutty, caramelized flavor of roasted cauliflower gives the dish a more gourmet edge. Toss the florets in olive oil on a sheet pan and roast them in the oven at 425°F for 20 to 25 minutes.
Add more low-carb veggies - Add chopped cucumber, sliced radishes, or diced bell peppers for extra keto-friendly color and crunch.
For an extra smooth and rich dressing - Try mashing one of the boiled egg yolks into the dressing to give it extra body. Or, substitute half of the mayo for Greek yogurt for extra richness (and protein!).
Make it egg-free/vegan - Skip the hard-boiled eggs and make the dressing with plant-based mayo to keep this salad vegan.
Add bacon and cheddar - The smoky, salty crunch from crumbled bacon is delightful with the creamy dressing and tender cauliflower. Shredded cheddar adds a little extra indulgence, too.

Storing

This cauliflower salad is even better after sitting for a few hours in the fridge. Make it earlier in the day or the night before to let the flavors meld. Just wait to add the fresh dill and paprika garnish until right before serving for the best taste and presentation.
Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving.

Nutrition