This cauliflower potato salad is a great low carb alternative to a classic potato salad. The texture of the cauliflower is just a bit different from potatoes, but the flavor is spot on! Even carb lovers will love this cauliflower salad!
You guys. I have done something weird.
You’re going to look at this recipe and you’re going to worry about me and my mental well-being.
You’re going to call the doctor and tell him I’ve lost it. You’re going to look for a straight jacket. (Are straight jackets a thing you can buy from Amazon? Because I’ve got a couple of kids who could maybe benefit from a straight jacket or two.)
So, here’s the thing. I’m trying to be a little healthier and lose some weight. I’ve had a lot of success doing this by cutting out carbs and following a ketogenic diet.
I know. It’s sad to say goodbye to carbs. Really sad. But also really helpful! It works and it works pretty quickly!
So, I’ve been swapping cauliflower for my potatoes and it’s actually been good.
Sure, I can definitely tell when I’m eating cauliflower mash. I’m sorry, but it does NOT taste like mashed potatoes. No. It just doesn’t. Unless, of course, you’ve been eating some majorly funky mashed potatoes, in which case, I’m sorry, you should try my perfect creamy mashed potatoes recipe instead.
But! This cauliflower salad? It DOES taste like potato salad. It really, really does. I like this every bit as much as I like the classic version.
Anyway, I cut the cauliflower florets into small pieces, just like I would a potato and it really helps. This is a lot faster than making potato salad, which is a total win!
I hope you guys give this recipe a try and let me know how you think it compares to traditional potato salad! I think you’re going to be pleasantly surprised.
- 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
- Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
- Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam. Alternately, cook in a steamer basket on the stove top.
- Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
- Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
- In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
- Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
- Refrigerate for at least 1 hour or until cold.