Cauliflower Potato Salad offers a refreshing twist on the classic potato salad we all know and love. By replacing traditional potatoes with cauliflower, this dish manages to be both light and satisfying while still capturing the essence of the original. A combination of mustard varieties gives it depth, while dill and green onions add a bright, aromatic finish.
Whether you're looking for a healthier alternative or just a fresh take on a cherished favorite, this salad is sure to be a hit at any gathering or meal. Made in just 40 minutes, it's a convenient choice for anyone looking to mix up their salad repertoire.
Ingredients for Cauliflower Potato Salad
- Cauliflower: Choose firm heads with tight florets. The surface should be clean, and free of blemishes with a creamy white color.
- Mayonnaise: Opt for a high-quality brand or try a homemade version, like my Avocado Oil Mayonnaise (made in minutes with an immersion blender).
- Yellow Mustard: Look for a consistent, bright yellow color without any separation of water and solids.
- Dijon Mustard: It should have a smooth texture and a strong, spicy aroma.
- Green Onions: Look for crisp stalks with a bright green color. Avoid any that are wilted or have brown or slimy spots.
- Celery: Stalks should be firm and straight. The color should be a vivid green, and it should snap easily when bent.
- Dill Pickle Relish: Choose one with visible chunks of pickle for better texture. The brine should be clear, not too cloudy.
- Fresh Dill: Leaves should be feathery and a vibrant green color. Avoid any that are yellowing or wilting.
- Eggs: The shells should be clean and crack-free. To test for freshness, place in a bowl of water; fresh eggs will sink.
- Kosher Salt and Freshly Ground Black Pepper
- Roast the fresh cauliflower florets on a parchment-lined rimmed baking sheet at 400°F for 20-25 minutes, turning once, for a caramelized flavor instead of steaming.
- For a more intense flavor, adjust the ratio of yellow to Dijon mustard to taste.
- If mayonnaise isn't your favorite, try using Greek yogurt or a mix of half mayo and half Greek yogurt (or sour cream) for a tangy touch.
- For a spicy kick, add a tablespoon of finely chopped jalapeño or several dashes of hot sauce.
- Instead of dill pickle relish, consider chopped cornichons or sweet pickle relish.
- Finish with a dusting of paprika, as many people do with traditional potato salad.
Mistakes to Avoid
- Overcooking Cauliflower: The biggest mistake is over-steaming the cauliflower florets. They should have a bite, similar to al dente pasta, rather than being mushy.
- Not Chilling Enough: Avoid serving immediately after mixing. This salad really benefits from some chilling time in the refrigerator, allowing the flavors to blend together.
- Going Too Light on Seasoning: Cauliflower can be bland on its own, so make sure to season appropriately. Under-seasoning can result in a flat-tasting salad.
- Overmixing: Once you add the dressing and eggs, stir gently to combine. Mixing too much can break up the cauliflower and make the salad too soft.
- Skipping Fresh Herbs: Fresh dill is integral to the salad's flavor. Using dried dill or skipping it entirely can drastically change the flavor profile. Opt for fresh whenever possible.
How to Store
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir to redistribute any settled dressing. Avoid freezing, as the texture of the cauliflower may become soggy when it thaws.
More Creative Cauliflower Recipes
- Mexican Cauliflower Rice
- Grilled Cauliflower Steaks
- Cauliflower Piccata
- Kung Pao Cauliflower
- Cauliflower Fried Rice
How to Make Cauliflower Potato Salad
Over a pot of boiling water, steam cauliflower in batches until tender. Transfer to a serving bowl and let cool for 5 minutes.
In another bowl, mix mayonnaise, mustards, seasonings, green onion, celery, relish, and dill. Combine this with the cauliflower and eggs, adjusting seasoning if needed. Chill for at least an hour before serving, and top with green onions and dill if desired.
Cauliflower Potato Salad
- 3 pounds cauliflower cut into ¾-inch pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 3 green onions thinly sliced (recipe note #2), plus more for garnish if desired
- 3 ribs celery diced
- ¼ cup dill pickle relish
- 2 tablespoons finely chopped fresh dill plus more for garnish if desired
- 6 hard-boiled eggs peeled and coarsely chopped
- Place steamer basket in a large pot with at least 1 inch of boiling water. Add ½ of the cauliflower pieces and steam 8-12 minutes, or to your desired level of tenderness (see recipe note #1). Transfer cauliflower to a large serving bowl. Repeat with second half of cauliflower. Set aside to cool at least 5 minutes.
- While cauliflower cools, whisk together mayonnaise, mustards, salt and pepper in a medium bowl until smooth. Stir in green onion, celery, dill relish and fresh dill. Pour mixture over partially cooled cauliflower and add eggs; gently stir until well combined. Check for seasoning and add more salt or pepper as desired. Cover and refrigerate at least 1 hour and up to 2 days before serving. Garnish with green onions and chopped fresh dill if desired before serving.
- Since cauliflower is the key ingredient of this dish, you want it to be cooked perfectly for your taste! Once it's close to the doneness you're looking for, check it often (every 1 to 2 minutes) and keep in mind that it will soften slightly from the residual heat as it cools.
- If you prefer your "potato salad" with a stronger onion flavor, add more green onions. Or add finely diced yellow onion or sweet onion instead.