Cauliflower 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
Scale
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
Find it online: https://spiceupwithsophie.com/cauliflower-potato-salad-recipe/
