I realize people are extremely particular about their potato salad. Some load it up with crunchy bits like celery and onion, while others go crazy with caramelized onions and bacon (hi, me) but there’s definitely something to be said about classic, creamy potato salad with a simple, mayo-based dressing. Hey, there’s a reason why my Classic Potato Salad recipe goes crazy on the blog every summer!
So why mess with a good thing? Because it’s not a bad thing when you create something equally as delicious as classic potato salad that’s lighter and low-carb to boot. My Cauliflower “Faux-tato” Salad is the perfect lower-carb alternative to traditional potato salad. Yep, just swap boiled potatoes for cauliflower and you’re in business!
Creamy and just a touch tangy, it’s a game-changing recipe that needs to make an appearance at your next summer picnic, potluck, or BBQ.
I have to point out that I topped my Cauliflower Salad with a sprinkling of chopped chives for color and just a little bit of freshness. I also want to point out that if you have a black thumb, plant chives this summer. No matter how little you tend to it (read: never, ever, ever) they will continue to grow and make you feel like a master gardener. Same goes for parsley and mint. Dooo iiiiit.
How to Make This Recipe:
Start by chopping 1 large head cauliflower into bite-sized florets. Add to a large pot then fill with water and add a big pinch of salt. Bring to a boil then simmer until the florets are tender, drain really well, then add the cauliflower to a large bowl.
Next, drizzle the warm cauliflower with an easy homemade vinaigrette which infuses the vegetables with extra flavor. So good.
To a jar with a tight-fitting lid add 1/4 cup vegetable or canola oil, 1 Tablespoon each apple cider vinegar and lemon juice, 1/2 teaspoon each sugar and dry mustard, 1/4 teaspoon salt, and a pinch of paprika then shake to combine. Pour half the dressing over the cauliflower then mix to combine and let the cauliflower cool at room temperature for 15 minutes before covering and chilling, preferably overnight.
Next, hard boil 4 large eggs. My tried and true method is to add the eggs to a saucepan then cover the tops by 1″ with cold water. Bring to a boil then remove the pan from the heat, add a lid, and let sit for 11 minutes before transferring the eggs to a bowl of ice water. Once cool, gently crack the shell all over and peel.
Perfect every single time!
Once the cauliflower is well chilled, add the chopped hard boiled eggs, a pinch of salt, and 1/2 – 3/4 cup mayonnaise (depending on how mayo-y you like your salad,) and mix to combine. You can also add a bit more of the vinaigrette to help get things going, too. I usually use Hellman’s Dressing with Olive Oil for my gluten-free mayo-needs, but tried their Vegan Dressing for this recipe and loved it. Both are great options!
Stash the salad in the refrigerator until it’s time to dine, then dish and devour! I hope you love this lower-carb, absolutely lovely take on traditional potato salad! Enjoy!
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Cauliflower Faux-tato Salad
Cauliflower "Faux-tato" Salad is a low-carb alternative to potato salad. This classic, creamy, gluten-free side dish is absolutely delicious!
- 1 large head cauliflower, chopped into bite-sized florets
- 4 hard boiled eggs, chopped
- 1/2 - 3/4 cup gluten-free mayonnaise
- For the dressing:
- 1/4 cup canola or vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- pinch paprika
- Add all ingredients for the dressing in a jar with a tight fitting lid then shake to combine and set aside.
- Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil then turn heat down to medium and simmer until cauliflower is tender. Drain cauliflower well then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
- Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if needed,) and salt to taste. Stir to combine then refrigerate until ready to serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.