Description
Cauliflower ‘Potato’ Salad is a delicious, guilt-free twist on the classic potato salad, perfect for summer barbecues, picnics, or as a light side dish. This quick and easy recipe takes only 15 minutes to prepare, making it an ideal choice for busy weeknights or last-minute gatherings. By swapping starchy potatoes for nutritious cauliflower, this salad is low in calories and carbs but high in flavor. The creamy dressing, combined with crunchy vegetables and protein-rich eggs, creates a satisfying dish that everyone will love. Whether served alongside grilled meats or enjoyed on its own over fresh greens, this Cauliflower ‘Potato’ Salad is sure to impress.
Ingredients
Scale
- 1 head of cauliflower (cut into small bites)
- 1/4 cup red onion (minced)
- 3 large hard-boiled eggs (chopped)
- 3/4 cup mayonnaise
- 3 tablespoons dill pickles (minced)
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Cauliflower: Steam or microwave the cauliflower florets until slightly tender (8-10 minutes). Drain any excess water and let cool.
- Combine Ingredients: In a large bowl, mix minced pickles, red onion, and chopped hard-boiled eggs. In a separate cup, whisk together mayonnaise, apple cider vinegar, dijon mustard, and seasonings.
- Mix It All Together: Add the warm cauliflower to the bowl with other ingredients. Pour the dressing over everything and toss gently until well coated. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sides
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 185
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg