Cauliflower Potato Salad

This Cauliflower Potato Salad is a healthier, low-carb alternative to traditional potato salad. With cauliflower, tangy Dijon mustard, creamy mayonnaise, and fresh herbs, it’s a delicious side dish perfect for barbecues, picnics, and meal prep.

Ingredients

• 8 cups cauliflower florets (or 2-inch cauliflower pieces from 1 large or 2 medium heads, approximately 2 ½ – 3 pounds)
• ½ teaspoon apple cider vinegar
• 2 tablespoons Dijon mustard
• ½ cup mayonnaise
• ½ teaspoon salt (plus more to taste)
• Black pepper (to taste)
• 2 tablespoons red onions (finely chopped)
• 2 tablespoons chopped dill pickles
• 2 hard-boiled eggs (diced)
• 2 tablespoons celery (finely chopped)
• 1 tablespoon dill (chopped, optional but recommended)

Instructions

1. Cook the Cauliflower:
   Cook the cauliflower florets using your preferred method, such as steaming or boiling. Be careful as the cauliflower and steam will be hot, regardless of your method. See the notes for specific cooking instructions.
2. Prepare the Salad Base:
   Once cooked, transfer the cauliflower to a large bowl. Drizzle with apple cider vinegar, then add Dijon mustard, mayonnaise, salt, and black pepper. Toss gently to coat the cauliflower evenly in the dressing.
3. Add the Veggies and Eggs:
   Stir in the finely chopped red onions, dill pickles, hard-boiled eggs, celery, and optional dill. Mix gently until all ingredients are well combined.
4. Chill and Serve:
   Cover the bowl and refrigerate the salad for at least 2 to 3 hours, allowing the flavors to meld. Serve chilled for the best taste and texture.

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Why You’ll Love This Recipe

• Healthier Alternative: This cauliflower potato salad offers a lighter alternative to traditional potato salad, with cauliflower as the star ingredient for a lower-carb option.
• Flavorful and Creamy: The combination of Dijon mustard, mayonnaise, and apple cider vinegar creates a tangy, creamy dressing that perfectly complements the cauliflower and other ingredients.
• Quick and Easy: With simple ingredients and straightforward steps, this salad comes together quickly and is a great make-ahead dish.

Tips

• Cooking the Cauliflower: For the best texture, steam the cauliflower instead of boiling it. Steaming preserves more of its flavor and helps keep the florets intact.
• Adjusting the Dressing: If you prefer a tangier taste, add more apple cider vinegar or Dijon mustard. If you want a creamier texture, increase the amount of mayonnaise.
• Season to Taste: Taste the salad before refrigerating and adjust the salt and pepper as needed. It’s better to slightly under-season initially and adjust after chilling.

Variations and Substitutions

• Add-ins: Feel free to include additional ingredients like chopped green onions, bell peppers, or olives for extra crunch and flavor.
• Dairy-Free Option: Use vegan mayonnaise to make this salad dairy-free. You can also substitute a dairy-free yogurt for some of the mayonnaise.
• Herbs: If you don’t have dill, try fresh parsley, tarragon, or thyme as a substitute.

FAQs

Q: Can I make this salad in advance?
A: Yes! This salad actually benefits from chilling, as the flavors meld together over time. Prepare it a day ahead for maximum flavor.

Q: Can I use frozen cauliflower?
A: Fresh cauliflower is preferred for texture, but if using frozen cauliflower, be sure to thaw and drain it thoroughly before using it in the salad to avoid excess water.

Q: Can I add bacon to this salad?
A: Absolutely! Adding crispy bacon pieces would give the salad an extra savory crunch.

Serving Suggestions

• As a Side Dish: This cauliflower potato salad is a great side dish for barbecues, picnics, and holiday meals. It pairs wonderfully with grilled meats, fried chicken, or vegetarian burgers.
• For Meal Prep: Prepare this salad in advance and enjoy it as a healthy lunch or snack throughout the week.
• Garnishes: Top the salad with extra chopped dill or green onions for added color and flavor.

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