Go Back
–+ servings
One bite of Cauliflower Potato Salad on a fork from a white serving bowl photographed at an angle.
Print Recipe
5 from 1 vote

Cauliflower Potato Salad

A light and aromatic twist on classic potato salad that delivers a satisfying depth and bright finish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: 4th of July, father's day, Memorial Day
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 3 pounds cauliflower cut into 3/4-inch pieces
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 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
  • 1/4 cup dill pickle relish
  • 2 tablespoons finely chopped fresh dill plus more for garnish if desired
  • 6 hard-boiled eggs peeled and coarsely chopped

Instructions

  • Place steamer basket in a large pot with at least 1 inch of boiling water. Add 1/2 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.

Video

Notes

  1. 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.
  2. 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.

Nutrition

Calories: 248kcal | Carbohydrates: 12g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 678mg | Potassium: 583mg | Fiber: 4g | Sugar: 4g | Vitamin A: 159IU | Vitamin C: 83mg | Calcium: 54mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code