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Cauliflower Potato Salad - Family Fresh Meals Recipe
5 from 4 votes

Cauliflower Potato Salad

This Cauliflower Potato Salad is a classic potato salad with a twist: instead of potatoes, you use chopped, steamed cauliflower. It sounds crazy, but it works! By the time you get it loaded up with that mayo-mustard dressing, pickles, onion, celery, eggs, and bacon, you can’t even tell the difference.
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  • 5 eggs, hard boiled and chopped
  • 1 large head cauliflower, cut into small bite-sized pieces
  • 1/4 cup dill pickles finely chopped
  • 1/4 cup red onion very finely chopped
  • 6 pieces of bacon cooked and chopped, reserve a slice for topping
  • 1 1/2 cups mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon vinegar
  • 1 tablespoon yellow mustard
  • 1 cup chopped celery
  • fresh dill for topping


  • Boil or steam the cauliflower until fit is just fork tender. For boiling about 4-5 minutes. It is important that you do not cook past fork tender or the cauliflower will make for a mushy potato salad.
  • Add in the remaining ingredients, and stir until well combined. Cover the salad and refrigerate for at least 2-3 hours. When ready to serve garnish with fresh dill, chopped bacon and a sprinkle of paprika.


Nutrition Information:

Calories: 334kcal (17%)Carbohydrates: 5g (2%)Protein: 8g (16%)Fat: 23g (35%)Saturated Fat: 10g (50%)Cholesterol: 193mg (64%)Sodium: 968mg (40%)Potassium: 214mg (6%)Sugar: 4g (4%)Vitamin A: 380IU (8%)Vitamin C: 9.6mg (12%)Calcium: 38mg (4%)Iron: 0.8mg (4%)