Cauliflower Mock Potato Salad Recipe
All the flavors of traditional potato salad but without all the carbs! Perfect for summer barbecues or any meal of the year.
1 large head cauliflower
2 large hard-boiled eggs
1/2 cup celery, diced
2 green onions, diced (green tops only)
2 tablespoons dill relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh dill
1 teaspoon white vinegar
1/4 teaspoon celery salt
- 1/4 teaspoon kosher salt (or more to taste)
1/4 teaspoon ground black pepper
Cut the cauliflower into bite-sized pieces. Cook in a steamer basket on the stovetop or use microwave steam bags.
Steam for 3-5 minutes until tender-crisp, checking for doneness with a fork. Add the steamed cauliflower to a large bowl and let cool. Do not overcook the cauliflower, it will make the salad too soft and mushy.
Once the cauliflower is cooled add the eggs, celery, green onions, and dill relish.
In a small bowl, add the dressing ingredients and whisk to combine.
Gently fold the dressing into the cauliflower mixture, stirring to coat evenly.
Refrigerate for 30 minutes to 1 hour to chill completely.
Calories: 296kcal | Carbohydrates: 14g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 698mg | Potassium: 709mg | Fiber: 5g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 103mg | Calcium: 68mg | Iron: 1mg