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.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Cauliflower Potato Salad
Servings: 6
Calories: 334kcal
Author: Corey Valley
- 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.
Calories: 334kcal | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 193mg | Sodium: 968mg | Potassium: 214mg | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 9.6mg | Calcium: 38mg | Iron: 0.8mg