I realize people are extremely particular about their potato salad. Some load it up with crunchy bits like celery and onion, while others ditch the mayo and go crazy with caramelized onions and bacon (hi, me). There’s definitely something to be said about classic, creamy potato salad with a simple, mayo-based dressing though. 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 Potato Salad – aka Cauliflower “Faux-tato” Salad – is the perfect lower carb alternative to traditional potato salad. Just swap boiled potatoes for cauliflower and you’re in business!
Why It’s the Best
In short – because this mock potato salad does. not. taste. like. cauliflower! Cauliflower florets are boiled until tender then drizzled with a simple homemade vinaigrette while still warm to infuse it with flavor. After a quick chill in the fridge, the marinated cauliflower is mixed with diced hard boiled eggs and mayo. Classic flavor, less carbs. Winning!
Can Cauliflower Potato Salad be Made Ahead of Time?
Absolutely! In fact, just like regular potato salad, Cauliflower Potato Salad just gets better as it sits so make ahead 2-3 days before you plan on serving it.
Low Carb Side Dish
Not only is this Cauliflower Potato Salad recipe perfect for your low carb plan, but it’s also gluten free, paleo, Whole 30, and keto friendly too. It’s a great dish to bring to a cook out or BBQ because it can serve a variety of different people.
How to Make Cauliflower Potato Salad
Step 1: Cook the cauliflower.
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 mixing bowl.
Step 2: Make the vinaigrette dressing.
After the cauliflower has cooked and is still warm, shake up an easy homemade vinaigrette which infuses the vegetables with extra flavor. To a jar with a tight-fitting lid add:
- Vegetable or canola oil
- Apple cider vinegar
- Lemon juice
- Dry mustard
Shake the dressing to combine then pour half of it over the cauliflower and mix to coat. Let the cauliflower cool at room temperature for 15 minutes then cover with plastic wrap and chill, preferable overnight.
Step 3: Cook then peel the hardboiled eggs.
While the cauliflower is cooking, boil 4 large eggs. 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, place a lid on top, 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!
Step 4: Combine everything together.
Once the cauliflower is well chilled, add the chopped hard boiled eggs, a pinch of salt, and mayonnaise then mix to combine – I usually start with 1/2 cup mayonnaise. You can also add a bit more of the vinaigrette to help get things going, too.
Stash the salad in the refrigerator until it’s time to dine, then dish and devour! I hope you love this low carb, absolutely delicious take on traditional potato salad – enjoy!
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Cauliflower Potato 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
- For the dressing: 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.