Cauliflower Potato Salad Recipe
Introduction
This cauliflower potato salad is a fresh, lighter twist on a classic favorite. Tender-crisp cauliflower replaces potatoes, offering a delightful texture paired with a creamy, tangy dressing. It’s a perfect side dish for picnics, barbecues, or a quick weeknight meal.
Ingredients
- 1 large head cauliflower
- 2 hard boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon dill relish
- 2 teaspoons finely diced onion
- 1 teaspoon fresh dill
- 1 teaspoon chopped chives
- 1 teaspoon vinegar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
Instructions
- Step 1: Cut the cauliflower into bite-sized pieces, similar to how you would prepare potatoes for potato salad. Rinse and drain well.
- Step 2: Add just enough water to cover the bottom of a 12-inch skillet and bring to a boil over medium-high heat. Place the cauliflower in the skillet and cover to steam. Alternatively, cook it in a steamer basket on the stove.
- Step 3: Steam the cauliflower for 3 to 5 minutes, checking for doneness with a fork. When the fork slides in easily, transfer the cauliflower to a large bowl. Avoid overcooking to prevent the salad from becoming mushy; the texture should be tender-crisp.
- Step 4: Chop the hard boiled eggs into small pieces and add them to the bowl with the cauliflower.
- Step 5: In a small bowl, whisk together the mayonnaise, mustard, dill relish, finely diced onion, fresh dill, chopped chives, vinegar, salt, and black pepper to create the dressing.
- Step 6: Gently fold the dressing into the cauliflower and eggs, stirring carefully to coat each piece evenly. Sprinkle the salad with paprika on top for a touch of color and flavor.
- Step 7: Refrigerate the salad for at least 1 hour until it is cold and the flavors have melded together.
Tips & Variations
- Use a light or low-fat mayonnaise for a healthier option without sacrificing creaminess.
- Add chopped celery or bell peppers for extra crunch and color.
- Fresh herbs like parsley or tarragon can be substituted for dill to change the flavor profile.
- For a tangier salad, increase the amount of mustard or vinegar slightly to taste.
Storage
Store the cauliflower potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if any liquid separates. It’s best enjoyed chilled but can be brought to room temperature for about 10 minutes if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower for this salad?
Fresh cauliflower is recommended for the best texture, but if using frozen, thaw and drain it thoroughly before steaming to avoid excess moisture in the salad.
Is this salad suitable for meal prep?
Yes, this salad holds up well for a couple of days when refrigerated, making it a great option for meal prep or packed lunches.
PrintCauliflower Potato Salad Recipe
This Cauliflower Potato Salad offers a refreshing twist on a classic side dish, substituting cauliflower for potatoes to create a lighter, tender-crisp salad. Mixed with hard-boiled eggs and a creamy homemade dressing flavored with mustard, dill relish, fresh herbs, and a hint of vinegar, this salad is perfect for picnics, potlucks, or a healthy addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 1 large head cauliflower
- 2 hard boiled eggs
Dressing Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon dill relish
- 2 teaspoons finely diced onion
- 1 teaspoon fresh dill
- 1 teaspoon chopped chives
- 1 teaspoon vinegar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
Instructions
- Prep the cauliflower: Cut the cauliflower into bite-sized pieces, similar to how you would cut potatoes for a potato salad. Rinse the pieces thoroughly and drain.
- Steam the cauliflower: Add just enough water to cover the bottom of a 12-inch skillet and bring it to a boil over medium-high heat. Place the cauliflower in the skillet and cover with a lid to steam. Alternatively, you can steam the cauliflower in a steamer basket on the stovetop.
- Check for doneness: Steam the cauliflower for 3 to 5 minutes, checking with a fork for tenderness. When the fork slides in easily but the cauliflower still holds a tender-crisp texture, remove from heat and transfer the cauliflower to a large bowl. Avoid overcooking to prevent mushiness.
- Prepare the eggs: Chop the hard-boiled eggs into small pieces and add them to the bowl with the steamed cauliflower.
- Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, dill relish, diced onion, fresh dill, chopped chives, vinegar, salt, and ground black pepper until smooth.
- Toss the salad: Gently fold the dressing into the cauliflower and eggs, mixing carefully to coat each piece evenly. Sprinkle the top with paprika for a pop of color and flavor.
- Chill before serving: Refrigerate the salad for at least 1 hour or until cold to allow flavors to meld and serve chilled.
Notes
- Be careful not to overcook the cauliflower to maintain a crisp texture.
- Adjust salt and pepper to taste before serving.
- This salad can be prepared a day in advance and kept refrigerated for best flavor.
- For a tangier flavor, increase the mustard or vinegar slightly.
- Hard-boiled eggs can be prepared ahead of time or store-bought egg substitutes can be used.
Keywords: Cauliflower Salad, Potato Salad Substitute, Low Carb Salad, Healthy Side Dish, Egg Salad, Creamy Dressing, Spring Salad
