Description

When it comes to modern, health-conscious side dishes, few recipes rival the innovation and nutrition of cauliflower potato salad. By combining tender cauliflower florets with traditional potatoes, this vibrant, wholesome dish maintains the creamy, satisfying essence of a classic potato salad while offering a low-carb, veggie-packed alternative. Ideal for summer barbecues, holiday gatherings, or weekly meal prep, this salad brings a balanced blend of textures, nutrients, and flavors to the table.

Ingredients

Scale

1 medium head cauliflower, cut into bite-sized florets

3 medium Yukon Gold potatoes, peeled and diced

3 large eggs, hard-boiled and chopped

1/2 cup celery, finely chopped

1/4 cup red onion, finely diced

1/4 cup dill pickles, finely chopped

2 tablespoons fresh parsley, chopped

1/2 cup mayonnaise (or Greek yogurt for a lighter version)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Instructions

Prep and Cook the Potatoes: Peel and dice the Yukon Gold potatoes into evenly sized cubes. In a medium pot, bring salted water to a boil and cook the potatoes until fork-tender, approximately 10–12 minutes. Drain and allow to cool completely before combining with other ingredients.
Steam or Boil the Cauliflower: While the potatoes cook, steam the cauliflower florets for 5–7 minutes or until just tender but still firm. Overcooking will make the salad mushy. Remove from heat, drain any excess moisture, and let cool to room temperature.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Mix until smooth and creamy, adjusting seasoning to taste.
Combine the Ingredients: In a large mixing bowl, gently combine the cooled potatoes, cauliflower, chopped hard-boiled eggs, celery, red onion, pickles, and parsley. Pour the prepared dressing over the mixture and fold gently until every piece is evenly coated.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld beautifully. Garnish with additional parsley or a dash of smoked paprika just before serving.

Notes

For a vegan version, substitute the mayonnaise with vegan mayo and omit the eggs.
For added crunch, consider folding in a handful of chopped dill pickles or capers.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a softer texture, steam the cauliflower instead of boiling.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Side Dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 180g)
Calories: 228
Sugar: 3g
Sodium: 420mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 5g
Cholesterol: 94mg